Cuisine Featured: Italian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
1½ pounds veal scallops, cut into ½ c dry white wine
3-inch pieces 2 medium-sized red bell peppers,
1½ tsp salt roasted and peeled (see method
Freshly ground black pepper for roasting and peeling peppers ** below),
½ c flour seeded, deribbed and cut into
8 T olive oil 1-inch squares
1 c finely chopped onions 2 medium-sized green bell peppers
1 tsp finely chopped garlic (processed same as red peppers
A 16-inch-long loaf Italian bread above)
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** Roasting & Peeling Peppers
2 medium-sized green bell peppers
(about ½ pound)
2 medium-sized red bell peppers
(about ½ pound)
Roast the green and red peppers in the following fashion: Impale them, one at a time, on the tines of a long-handled fork and turn them over a gas flame until the skin blisters and darkens. Or place the peppers on a baking sheet and broil them 3 inches from the heat for about 15 minutes, turning them so that they brown on all sides. As the peppers are roasted, wrap them in a damp kitchen towel and let them rest for 5 minutes. Rub them gently with the towel until the burned skins slip off.
TO MAKE THE SANDWICH:
Sprinkle the veal with the salt and pepper, dip the pieces into the flour, and shake off any excess flour. Heat 4 T of the olive oil in a 10- to 12-inch enameled or stainless-steel skillet over high heat. When the oil is very hot but not smoking, add half of the veal pieces to the pan. Cook them for 3 or 4 minutes on each side, until they are golden brown, then transfer them to a plate and pour the remaining oil into the skillet. Add the rest of the veal pieces, brown them similarly and remove to the plate. Pour off all but 3 T of the oil in the pan, and stir in the onions and garlic. Stirring almost constantly, cook over moderate heat for 4 or 5 minutes, until the onions are soft and lightly colored. Pour in the wine, replace the veal in the skillet, and top with the squares of red and green peppers. Bring to a boil over high heat, reduce the heat and simmer, covered, for 5 minutes. Taste for seasoning.
Split the loaf of Italian bread horizontally through the middle and spread the bottom half with the veal and peppers. Cover with the top half of the bread, cut the loaf crosswise at the center and serve at once. Serves 2.
