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Sep
29

Veal Sorrentina(Eggplant, Fresh Mozzarella, Cremini Mushrooms & Prisciutto) – Episode 98

By Patrick

Veal Sorrentino or Sorrentina is a great dish involving veal pounded thin- In this recipe while not 100% classic, I use the main ingredients and add a few of my own also- Traditionally a white wine would be used however I use Cognac and Red Wine- Also a mushroom sauce or gravy is not always served with this- The name is derived from the region of origin which is Sorrrento, Italy- Simply one of the most beautiful places in Italy to stay. The name of the dish well that is a question to be answered somewhere else- traditionally you see it in American eateries as Sorrentino while in fact it is called Sorrentina depending on who you ask.

This is a real easy dish to make and a great way to make use of the last summer eggplant- The Broccoli Rabe made along side this veal dish will be featured in a separate Episode.

Categories : Cooking Videos, Meat
  • castello

    Congnac and wine? How about a flambe. It’s the most fun, and danger I’ve had while cooking.

  • zonk

    Wow

    I think you have shown me a way to eat egg plant that I would actually like, and if I did happen to leave the egg plant out…

    zonk

  • http://moyeboystoys.blogspot.com Michelle

    Can’t wait to see the broccoli rabe…it all looks great. The “Kahuna Klan” definitely eats very well…except the nights (or mornings) that the Kahuna Dog is on the menu.

  • mrzitro

    I’m off to buy some veal…

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