No. 88. Coste Di Vitello Imboracciate (ribs Of Veal) Recipe

No. 88 - Coste Di Vitello Imboracciate (Ribs of Veal)

Coste Di Vitello Imboracciate, also known as Ribs of Veal, is a classic Italian dish that has been enjoyed for many generations. Its origins can be traced back to the traditional Italian cuisine, which is known worldwide for its rich flavors and hearty dishes. This recipe specifically focuses on the use of ribs of veal, which are tender and succulent cuts of meat.

Fun Facts:
- The word "imboracciate" refers to the breaded coating that is traditionally used in this recipe. It adds a delicious crunch to the dish.
- Veal is the meat of young calves, typically slaughtered between 18 and 25 weeks old. It is prized for its tender texture and delicate flavor.
- Parmesan cheese is one of the main ingredients used in Italian cuisine. It is aged and has a nutty, savory taste that enhances the overall flavor profile of the dish.

Now, let's proceed with the recipe for Coste Di Vitello Imboracciate:

- Ribs of veal
- Butter
- Eggs
- Parmesan
- Bread crumbs
- Parsley

1. Begin by cutting all the sinews from a piece of neck or ribs of veal. This will ensure that the meat is tender and easy to eat.
2. Cover the meat with plenty of butter and cook it on a slow fire until it is half cooked. This slow cooking process ensures that the veal becomes tender and retains its juiciness.
3. Once cooked, allow the meat to cool down completely. This step is important as it helps the coating to adhere better to the meat.
4. In a shallow bowl, beat the eggs and dip the cooled veal in them, ensuring that it is fully coated. This will act as a binding agent for the bread crumbs.
5. In a separate bowl, mix the bread crumbs and a tablespoonful of grated Parmesan cheese. The Parmesan adds a salty and nutty flavor to the crust.
6. Roll the veal in the bread crumbs and Parmesan mixture, ensuring that it is evenly coated on all sides. Gently press the crumbs onto the meat to make sure they adhere well.
7. In a frying pan, heat some butter and fry the breaded veal until it is golden brown on all sides. This frying process will give the dish a crispy and flavorful crust.
8. Once fried, remove the ribs of veal from the pan and place them on a serving plate. Garnish with fried parsley to add a fresh and vibrant touch to the dish.
9. To serve, prepare a rich sauce by mixing a dessert-spoonful of New Century sauce with a quarter of a pint of good thick stock. This sauce complements the veal and adds a savory element to the dish.
10. Serve the Coste Di Vitello Imboracciate hot, alongside the rich sauce and garnish of fried parsley.

Similar Recipe Dishes:
- Cotoletta Alla Milanese: This is another popular Italian dish that features a breaded and fried veal cutlet. It is typically served with a slice of lemon and enjoyed as a main course.
- Wiener Schnitzel: This Austrian dish is made with breaded and pan-fried veal cutlets. It is traditionally served with lemon wedges and potato salad.
- Chicken Parmesan: Although not veal-based, this Italian-American dish follows a similar concept of breading and frying meat. It features breaded chicken cutlets topped with marinara sauce and melted cheese.

Enjoy the rich flavors and crispy texture of this classic Italian dish, Coste Di Vitello Imboracciate (Ribs of Veal)!



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