pyroguysr's Diaryland Diary

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Dinner

I tried something last night to see if it could make me cry. I did for a bit, but still not what I needed. The search goes on.

I leave for Ashville, NC tomorrow for another Ren Faire, so I won't be posting anything on here for the next few days. I'm in a funky mood tonight. Everyone around me seems to be sad for some reason, so it might be good to get away.

Y'all seem to like hearing this...

What I had for dinner tonight:

STUFFED VEAL STEAKS

with fettuccini alfredo funghi and basalmic vinegarette green beans Serves 4

1 � lb lean veal steaks cut � inch thick with all fat removed

1/3 lb thinly sliced prosciutto

2-3 slices provolone

1 cup Italian spiced breadcrumbs

8 oz crimini or �baby bella� mushrooms, quartered

1 egg, lightly beaten

� cup oil or � stick butter, divided in half

3 tbsp salt

Vegetable side dish:

1/3 lb green beans, snap beans or string beans, washed and destrung (cut the ends off)

� cup basalmic vinegar with 2 tbsp sugar mixed in

4 slices of the above prosciutto

In a 5 quart pot, put water on to boil for the fettuccini. Clean and cut mushrooms into quarters (not slices) and put in a bowl. In a gallon size plastic bag or inside a folded piece of wax paper, use a rolling pin or a meat hammer to pound out each slice of meat until it is about 1/8 inch thick (you should have 4 to 6 steaks with 1 � lbs of meat). Place them on a plate after pounding.

Check the water to see if it is boiling. If so, add salt to water. When boiling again, add fettuccini noodles. Stir to prevent clumping.

Place one of the steaks on a cutting board or platter, take one slice of prosciutto and fold it so that it fits into one side of the pounded veal. Take � slice of provolone and place it on top of the prosciutto, then fold the veal over, making sure that neither of the stuffings stick out of the meat. Stuff all the remaining steaks. Pound them out again to seal them. Dip each steak in the egg and then coat them with bread crumbs. Place on wax paper and let sit for a few moments.

Put the first half of oil in frying pan and place on high heat. When butter is melted or oil is hot, dump mushrooms in and saut� them until the white edges begin to brown. Check the noodles to see if they are �al dente.� If done, drain but do not rinse! Return noodles to the pot immediately, add the alfredo sauce (really, the Bertolino sauce in the jar is far easier than making it from scratch! But if you must, see below) and pull the mushrooms from the frying pan keeping the excess oil in the pan. Add mushrooms to the alfredo and noodles and mix thoroughly. Cover and let sit.

In a 2 quart pot, boil water for the beans. Mix the vinegar and sugar in a large bowl.

In the same frying pan that you cooked the mushrooms, place back on high heat. Add the rest of the oil and let it heat up. Fry the breaded, stuffed steaks, turning twice. Turn off heat and cover for 2 minutes to let the cheese melt

Add 2 tbsp salt to the small pot of boiling water and put in the beans. Boil for 2 minutes, then drain and dump beans into the vinegar/sugar mix. Toss and coat.

Remove the meat from frying pan and drain.

Divide beans into 4 equal groups. Fold 4 pieces of prosciutto lengthwise and wrap each group of beans with one slice of prosciutto. Doesn�t have to be neat, just bundled. Place 1 steak, 1 bundle of beans and a clump of alfredo on each dish and serve.

7:57 p.m. - 2004-05-13

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