176171 orecchiette with veal and wine sauce Recipes

boneless skinless chicken breast halves (5 oz each), egg, water, king arthur unbleached all-purpose flour, salt, pepper, sliced fresh mushrooms, plum wine

boneless veal steaks, worcestershire sauce, salt, pepper, mustard, ham (croatian pr ut), black olives, goat cheese or 50 g sheep s milk cheese, dried thyme, flour, olive oil, red wine (red if you want dark sauce, white = white sauce) or 2 cups white wine (red if you want dark sauce, white = white sauce), green peppercorns (green ,berries), beef stock, lemon (sliced in rounds), sour cream, fresh parsley leaves

orecchiette (or other pata if you prefer), olive oil, assorted wild mushroom, stems trimmed , wiped clean, and thinly sliced, chopped shallot, chopped garlic, minced fresh thyme leaves, salt, fresh ground black pepper, heavy cream, grated parmesan cheese, chopped chives (for garnish )

orecchiette, spaghetti , no3 (broken into 4 pieces), pesto sauce (cheese free), broad beans (uncooked ), italian sausage (sliced ), shallot (finely chopped ), garlic cloves (finely minced ), olive oil (for cooking ), pecorino cheese, to serve (optional), extra virgin olive oil, to serve (optional), fresh ground black pepper, to serve (optional)

veal (or boneless chicken breasts), salt, pepper, butter, olive oil, cremini mushrooms, sliced (or button mushrooms), shallots, finely chopped, dry white wine, broth (beef or chicken depending on meat), saffron thread, heavy cream (or half & half), frozen green pea, thawed, lemon, cut into wedges

veal, sliced very thin, salt , pepper, flour, butter, chopped onions, fresh mushrooms, sliced, white wine, heavy cream, au jus sauce, chopped parsley

veal cutlets or 4 chicken breasts, all-purpose flour, salt, fresh ground pepper, butter or 3 tbsp margarine, divided, extra virgin olive oil, dry white wine, lemon juice, parsley, chopped, garlic clove, pressed, capers, parsley sprig, lemon slice

veal cutlets , lean,about, red wine, vegetable oil, evaporated milk, salt, tart cherries, canned,drained, white pepper, parsley

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

orecchiette, unsalted butter, scallion, thinly sliced, garlic cloves, thinly sliced, dry white wine, salt & freshly ground black pepper, extra virgin olive oil, baby arugula, swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped, mascarpone cheese

orecchiette or small pasta shells (about 1/2 lb), olive oil (preferably extra-virgin), portobello mushrooms, thinly sliced, garlic cloves, minced, tomatoes, chopped, dry white wine, arugula, stems trimmed, brie, rind trimmed , cheese cut into 1/2-inch pieces

orecchiette pasta (little ear-shaped pasta) or penne, butter, olive oil, garlic cloves, minced, garbanzo beans (chickpeas), well drained, sliced fresh sage, broccoli rabe, trimmed , cut into 1-inch pieces, dry white wine, freshly grated parmesan cheese (about 3 oz)

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper

veal scaloppini, salt and freshly ground black pepper, very thin slices prosciutto di parma plus 2 more pieces, chopped , for sauce, fresh sage leaves, plus 4 to 5 leaves , for sauce, plus 12 additional leaves, for garnish, flour , for dredging, butter, olive oil , plus more as needed, divided, dry white wine, escarole, garlic, chopped fine, lemon, juiced, divided

orecchiette or 8 oz shell pasta, olive oil, garlic cloves, minced, cannellini beans, rinsed and drained, tomatoes, chopped about 1 1/2 cups, prepared pesto sauce, grated parmesan cheese

veal cutlets, minced fresh sage, butter, shallot, chopped, merlot or other dry red wine

veal chops, dry white wine, fresh rosemary, chopped, nutmeg, heavy cream, salt and pepper

veal cutlets or 1 -2 lb chicken cutlet, butter, pepper, fresh mushrooms, sliced, flour, dry white wine, water, chicken bouillon granule, lowfat mozzarella cheese, shredded, parmesan cheese, grated