No. 84. Costolette Alla Manza (veal Cutlets) Recipe

No. 84 Costolette Alla Manza (Veal Cutlets)

Recipe History:
Costolette Alla Manza, also known as Veal Cutlets, is a classic Italian dish that combines tender veal cutlets with a delicious mixture of forcemeat, truffles, mushrooms, tongue, parsley, and pasta marinate. This recipe has a rich history dating back to the traditional Italian cuisine, where it was first introduced and enjoyed by food enthusiasts.

Fun Fact:
In Italian cuisine, there is a strong emphasis on using high-quality ingredients and cooking techniques that bring out the natural flavors of the dish. Veal cutlets are a popular choice for this recipe due to their tender texture and delicate taste, which pairs perfectly with the flavorful stuffing.

Now, let's dive into the detailed recipe:

- Veal cutlets (or you can also use fowl or turkey cutlets)
- Forcemeat
- Truffles (chopped)
- Mushrooms (chopped)
- Tongue (chopped)
- Parsley (chopped)
- Pasta marinate (No. 17)

1. Begin by preparing the veal cutlets. Using a sharp knife, make a few horizontal cuts along each cutlet, creating small pockets for the stuffing.

2. In a mixing bowl, combine the forcemeat, chopped truffles, mushrooms, tongue, and parsley. Use equal quantities of each ingredient to ensure a balanced and flavorful filling. Mix well until all the ingredients are evenly incorporated.

3. Spoon a generous amount of the forcemeat mixture into each pocket of the veal cutlets. Make sure to fill them to the brim for the best result.

4. Next, spread a thin layer of pasta marinate, specifically No. 17, over the stuffed cutlets. The pasta marinate will add a tangy and savory flavor to the dish, enhancing the overall taste.

5. Heat a frying pan over low heat and add a small amount of cooking oil. Place the stuffed veal cutlets in the pan and cook slowly, ensuring they are evenly cooked on both sides. Cooking them slowly will help retain their tenderness, allowing the flavors to develop fully.

6. Fry the cutlets until they are golden brown and the stuffing is cooked through. The veal should be tender and juicy, while the stuffing should be flavorful and aromatic.

7. Once the costolette alla manza is cooked to perfection, serve them hot and enjoy as a main course. This dish pairs well with a variety of sides, such as mashed potatoes or a refreshing green salad, to complete the meal.

Similar Recipe Dishes:
If you enjoy the flavors of costolette alla manza, you might also appreciate other Italian dishes that feature veal cutlets, such as:

1. Saltimbocca alla Romana: Veal cutlets topped with prosciutto and sage leaves, then pan-fried until crispy and served with a white wine sauce.

2. Scaloppine al Limone: Thin veal cutlets cooked in a lemony sauce, typically flavored with butter, white wine, and fresh lemon juice.

3. Piccata Milanese: Breaded veal cutlets seasoned with lemon, butter, and parsley, then pan-fried until golden and served with a tangy lemon sauce.

These dishes showcase the versatility of veal cutlets in Italian cuisine and offer a delightful combination of flavors that are sure to please your palate.

Enjoy the traditional flavors of No. 84 Costolette Alla Manza, infused with a delicious stuffing and cooked to perfection. This classic Italian dish is bound to impress your family and friends with its tender texture and exquisite taste!



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