VITELLO alla ZURICH

Swiss Veal

Ingredients

  • 1 lb veal cutlet pounded thin medallion size (The original recipe also calls for 1/4 pound of diced veal kidneys-optional)
  • 1/2 lb of sliced fresh mushroom
  • 2-3 shallots of 1 med onion chopped
  • Some good olive oil
  • Some butter
  • A small handful of chopped parsley
  • 2 minced cloves of fresh garlic
  • Some dry white wine (never cook with anything you wouldn't drink)
  • Kosher salt and freshly ground black pepper to taste
  • Some room temp heavy cream
  • Roux - This is the best thickening agent and can be used in anything. Demi-glaze, Soups, etc. Use equal parts butter & flour. Melt butter, slowly whisk in flour and simmer for about 10 minutes until light golden brown and remove from heat. When using a roux it must be at room temp or cooler than the product being thickened. Over med. Heat, stir in a little Roux until dissolved and let thicken. Start off with a teaspoon per qt. of liquid, or fraction thereof, and add as required.

Directions

In a sauté pad on med. / high heat add some oil and some butter. When up to temp without browning the butter sauté the veal for about 10 seconds max each side just to seal then set aside and keep warm. S & P to taste at any time during the entire process. Add additional oil and/or butter as required. Add the shallots and the diced kidneys if you use them and sauté until the shallots are almost translucent. Add the mushrooms, toss well and cook until the mushrooms are al dente. Remove everything with a slotted spoon leaving juices and set aside with the veal.

Add a good splash of wine (1/4 to 1/2 cup) and de-glaze the pan. As it reduces add the same amount of cream the garlic, the parsley and further reduce. To thicken, add a tsp of the roux and blend in well for a few minutes. Take a taste and texture test and adjust as required. Return the veal and mushroom mixture to the pan and cook just long enough to serving temp and serve. When I first had this dish it was served with Stracciatella which made a wonderful combination.


THIS WAS A WONDERFUL VEAL DISH I HAD WHILE IN THE LAKE COMO REGION JUST NORTH OF MILANO AND SOUTH OF THE SWISS BORDER. IT IS QUITE TYPICAL OF THE DISHES THAT MAY BE FOUND IN THE ALPS OF SWITZERLAND, AUSTRIA AND THE NORTHERN BORDER REGIONS OF ITALY. THE MOST SPECTACULAR STRUCTURE ON LAKE COMO (AND IN NORTHERN ITALY) IS THE VILLA D'ESTE. THE VILLA D'ESTE IS ONE OF THE MOST FAMOUS OF ALL THE RENAISSANCE PERIOD MANNERIST RESIDENCES IN EUROPE. THIS MAGNIFICENT MASTERPIECE IS THE ESSENCES OF ITALIAN ARCHITECTURE. SURROUNDED BY A FABULOUS TERRACED GARDEN IT SITS ON THE SHORE LINE OF LAKE COME LIKE "THE LADY OF THE LAKE”. THE VILLA, BUILT AROUND 1560-75, WAS ORIGINALLY COMMISSIONED AND BUILT BY CARDINAL IPPOLITO D'ESTE AS A PRIVATE RESIDENCE OR SHOULD I SAY PALACE. THE STRUCTURE WAS STILL INCOMPLETE AT THE TIME OF HIS DEATH IN 1572 BUT WAS COMPLETED SHORTLY THEREAFTER. OVER THE CENTURIES IT HAS FALLEN TO THE AGES SEVERAL TIMES AND REFURBISHED JUST AS MANY AND EVENTUALLY BECOME THE GRANDEUR OF TODAY. THE MAIN HOUSE ORIGINALLY KNOWN AS THE CARDINAL'S BUILDING HAS 130 ROOMS AND THE ADJACENT TROMPE L'OEIL KNOWN AS THE QUEEN'S PAVILION, COMPLETED 1860 HAS 31 ROOMS. THE TWO VILLAS COMBINED INTO ONE PROPERTY AROUND 1875 TO BECOME AS CURRENTLY KNOWN AS THE VILLA D'ESTE.

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Submitted 4/24/06.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vinpaolino@yahoo.com
VITELLO alla ZURICH