See Also: Classic Veal Florentine(recipes)
Florentine(dictionary)
Egg Florentine(recipes)
Florentine(recipes)
Pasta Florentine(recipes)
Florentine - Fencing(gambling)
veal(dictionary)
veal(encyclopedia)
veal(dictionary)
Baked Eggs Florentine(recipes)

Classic Veal Florentine (recipes)


Classic Veal Florentine

Yield: Makes 4 servings



Ingredients:



6ounces fresh spinach, chopped

6tablespoons butter or margarine, divided

2cloves garlic, minced

1can (14-1/2 ounces) whole peeled tomatoes, undrained

1/4cup dry white wine

1/4cup water

1tablespoon tomato paste

1/2teaspoon sugar

3/4teaspoon salt, divided

1/4teaspoon black pepper, divided

1/4cup all-purpose flour

4veal cutlets, cut 3/8 inch thick (about 4 ounces each)

1tablespoon olive oil

1cup (4 ounces) mozzarella cheese, shredded

Homemade Angel Hair Pasta (recipe follows, optional)









Preparation:





1.Place spinach in large saucepan over medium heat. Cover and steam 4 minutes or until tender, stirring occasionally. Add 2 tablespoons butter; cook and stir until butter is absorbed. Remove from pan; set aside.2.To make tomato sauce, heat 2 tablespoons butter in medium saucepan over medium heat until melted and bubbly. Add garlic; cook and stir 30 seconds. Press tomatoes with juice through sieve into garlic mixture; discard seeds. Add wine, water, tomato paste, sugar, 1/2 teaspoon salt and 1/8 teaspoon pepper to tomato mixture. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; set aside.3.Mix flour, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in small resealable food storage bag. Pound veal with meat mallet to 1/4-inch thickness. Pat dry with paper towels. Shake veal, 1 cutlet at a time, in seasoned flour to coat evenly.4.Heat oil and remaining 2 tablespoons butter in large skillet over medium heat until bubbly. Add veal to skillet; cook 2 to 3 minutes per side until light brown. Remove from heat. Spoon off excess fat. Top veal with reserved spinach, then cheese.5.Pour reserved tomato mixture into skillet, lifting edges of veal to let sauce flow under. Cook over low heat until bubbly. Cover and simmer 8 minutes or until heated through. Serve with pasta. Garnish as desired.







Homemade Angel Hair Pasta

Yield: Makes 4 to 6 servings



Ingredients:



2cups plus 2 tablespoons all-purpose flour

1/4teaspoon salt

3eggs

1tablespoon milk

1teaspoon olive oil

1/2cup freshly grated Parmesan cheese (optional)

Fresh marjoram sprigs for garnish









Preparation:





1.Place flour, salt, eggs, milk and oil in food processor; process until dough forms. Shape into ball.2.Place dough on lightly floured surface; flatten slightly. Cut dough into 4 pieces. Wrap 3 dough pieces in plastic wrap; set aside.3.To knead dough by pasta machine,* set rollers of pasta machine at widest setting (position 1). Feed unwrapped dough piece through flat rollers by turning handle. (Dough may crumble slightly at first but will hold together after two to three rollings.)*Follow manufacturer' s directions for appropriate method of rolling pasta if position settings are different.4.Lightly flour dough strip; fold strip into thirds. Feed through rollers again. Continue process 7 to 10 times until dough is smooth and elastic.5.To roll out dough by machine, reduce setting to position 3. Feed dough strip through rollers. Without folding strip into thirds, repeat on positions 5 and 6. Let dough stand 5 to 10 minutes until slightly dry.6.Attach handle to angel hair pasta roller and feed dough through, catching angel hair pasta with free hand as it emerges.** Repeat kneading and rolling with reserved dough pieces.**Angel hair pasta can be dried and stored at this point. Hang pasta strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. (Or, twirl pasta into nests and place on clean kitchen towel.) Dry at least 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook angel hair pasta in large pot of boiling salted water 3 to 4 minutes just until al dente. Drain well; proceed as directed in step 8.7.Cook angel hair pasta in large pot of boiling salted water 1 to 2 minutes just until al dente; remove from heat. Drain well; divide angel hair pasta into 2 large bowls.