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| VEAL MILANESE 1 1/2 lb leg veal cubed 3 tablespoons seasoned plain flour 3 eggs beaten 4 oz / 1 cup dry breadcrumbs 2 teaspoons finely grated lemon peel 2 tablespoons olive oil onion finely chopped 1-2 cloves garlic crushed 1 1/2 lb ripe tomatoes skinned and chopped 5 tablespoons dry white wine salt and pepper 1 tablespoon chopped fresh basil Toss veal in flour, dip in egg and coat in mixed crumbs and peel. To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with the veal cooked in hot oil. (Serves 4-6) |
| Tomato Fondue 250 g Gruyere cheese, grated ( 8 7/8 oz) 250 g Emmental cheese, grated 1 1/2 tb butter 3 clove garlic, finely chopped 2 1/4 dl tomato juice (1/2 pint) 1 1/2 tb tomato pulp (concentrated) 2 ds sugar 3/4 dl red wine (3/16 pint) 1 1/2 tb corn starch 2 tb Grappa or Kirsch salt pepper Heat the butter in a fondue dish (caquelon), saute garlic. Add tomato juice, tomato pulp and sugar, bring to a boil. Take the caquelon off the stove, add the cheese and stir. Return the caquelon to the stove and stir continuously until the cheese has melted. Blend the corn starch with the red wine, stir into cheese. Bring back to a boil and stir continuously. Season with salt and pepper, stir the grappa in the fondue. |
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