Showing posts with label Anchovy. Show all posts
Showing posts with label Anchovy. Show all posts

Tuesday, August 20, 2013

Rognone alle acciughe - Recipe Of the Day

Veal Kidneys
Veal Kidneys (Photo credit: Renée S. Suen)
Take a veal kidney, remove the fat, cut it open and cover with boiling water. When the water has cooled, remove the kidney, wipe with a cloth, and pass through it clean sticks to make it stay open. Season with melted butter, salt and pepper and leave it so prepared for an hour or two.
Then take another piece of butter and two or three anchovies. Clean the latter, chop and mix with the butter with the blade of a knife, making a ball. Cook the kidney on the grill, but not too much, in order to keep it tender, put it on a plate and grease when hot with the ball of butter and anchovies.

VEAL KIDNEY WITH ANCHOVY

What is Rognone Alla Acciughe?  It's right above.  In this modern day here in the US, a recipe like this does not sound very appealing to many.  But then again, neither does snails, but we still love escargot.   Try something different.  By the way, we have pages upon pages of money saving coupons here on the site now to help you.  See our coupons section above for printable coupons.


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Wednesday, August 7, 2013

VEAL WITH TUNNY - Recipe of the day

Sliced veal with fresh chanterelle in cream sauce
Sliced veal with fresh chanterelle in cream sauce (Photo credit: Wikipedia)
Take two pounds of meat without bones, remove the fat and tendons, then lard it with two anchovies. These must be washed and boned and cut lengthwise, after put into the water one quarter of an onion larded with clover, one leaf of laurel, celery, carrot and parsley. Salt the water generously and don't put the veal in until it is boiling. When the veal is cooked, untie, dry it and keep it for two or three days in the following sauce in quantity sufficient to cover it.
Grind ¼ pound tunny fish preserved in olive oil and two anchovies, crush them well with the blade of a knife and rub through a sieve adding good olive oil in abundance little by little, and squeeze in one whole lemon, so that the sauce should remain liquid. Finally mix in some capers soaked in vinegar.
Serve the veal cold, in thin slices, with the sauce.
The stock of the veal can be rubbed through a sieve and used for risotto.

Make something extraordinary tonight.
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