Meat • Carne - Italian Recipes

10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.

3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.

Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.

After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.

MAKES 1 1/2 QUARTS

Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.

Ingredients:
1lb. ground beef
2 eggs
1/2 cup milk
1/2 cup plain bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup St. Dalfour One Minute Marinades

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients in a large bowl.
Form meat into meatballs.
Place on a baking sheet and bake for 20 minutes.
Use with your favorite tomato sauce or in sandwiches.

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1-1 1/2 lb veal cutlets
8 ounces of grated bread
1/4 cup parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
300 grams mozzarella cheese
8 ounces tomato sauce

• In a mixing bowl add breadcrumbs, parmesan, Italian seasoning, salt and pepper.
• In seperate bowl combine egg and milk; mix well.
• Soak veal in egg mixture and then in breadcrumb mixture.
• Drop in a frying pan with oil (on medium heat) and fry for a few minutes, or until done to likeness.
• Place on oven dish, sprinkle with shredded mozzarella cheese, and put in oven on a high upper burner setting until the cheese is melted and browned slightly.
Combine tomatoe sauce and serve

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