Carne alla Pizzaiola (Italian Cuisine)

                                                                figure via ricette

Preparation time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

Ingredients:

• 2 lb (900 g) veal cutlets
• 1 pound (450 g) tomatoes, drained fresh or canned
• Oregano
• 1 / 4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 / 2 cup dry white wine

Preparation:

Clean meat slices, cut the cartilage and cut the membrane. Place in a large skillet, salt lightly, and cover with tomatoes (four if fresh, about half, if canned). Add remaining ingredients, cover and simmer for about one hour, checking occasionally and adding a little more liquid if things are drying out.

Ms. Francesconi has noted that "wine is optional, but adds flavor. Sauce should be thick and shiny and is perfect for pasta, in this case, use more tomato.

Since the change, she suggests starting with sauté garlic in oil, when it has browned remove and discard, and fried pork chops, arrange on a platter when done. Then, cook the tomatoes and other ingredients in the pan for the sauce, add more wine lately, and when evaporated, return meat to sauce pan and heat it. Serve with a good white wine, like Fiano, fruit, or red. Snap? strascinati rapini.

Yield: 4 servings Cutlets Pizzaiola, Carne alla Pizzaiola.

via italianfood

Penne with Vodka Sauce & Capicola from Italian Recipes

6 servings
Active Time: 20 minutes
Total time: 35 minutes

 

Components
12 oz whole wheat penne
capicola a piece or two-ounce pancetta, diced (see Tip)
1 small onion
3 cloves garlic, minced
1 / 2 cup vodka
January 28-Can crushed tomatoes
1 / 4 cup half and half
2 v. teaspoon Worcestershire sauce
1.4 to 1.2 teaspoon crushed red pepper
1 / 4 cup chopped fresh basil
Freshly ground pepper to taste

 

Preparation

1. Bring a large pot of water to a boil. Cook penne al dente, 12 minutes, or according to package directions.
2. Meanwhile, capicola cook (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on paper towels.
3. Return frying pan on medium-low heat, add onion and garlic and cook until the onion is translucent, about 1 minute. The sharp increase in the heat, add vodka and bring to a boil. Boil until reduced by half, about 2 minutes. Stir in tomatoes, half and half, Worcestershire sauce and crushed red pepper to taste, reduce heat and simmer until thickened, about 10 minutes.
4. Drain pasta and serve topped with sauce and sprinkle with capicola (or pancetta), basil and pepper.

 

Tips and Tricks

Tip: capicola and pancetta is in the deli section of most supermarkets. Buy a big chunk of that provision.

Per serving:

311 calories, 3 g fat (1 g sat, 1 g mono), 9 mg cholesterol, 47 g carbohydrate, 0 g added sugar, 11 g protein, 5 g fiber, 264 mg sodium , 517 mg potassium.

Nutrition bonus:

Vitamin C (25% daily value), iron, magnesium and vitamin A DV (20%).

3 Department of carbohydrates

 

Exchanges:
3 starch, 1 vegetable

 

via eatingwell