1630 vitello fondue michael Recipes

bread flour, cornmeal, salt, white sugar, shortening, milk, water, egg, active dry yeast

espresso coffee, irish whiskey, white sugar, heavy cream, water, cream, garnish

yukon gold potato, quartered, bacon, chopped, green onions, sliced thinly, grated cheddar cheese, egg, salt and pepper

merlot red wine, minced garlic, seasoning salt, crushed basil leaves, olive oil

orange , zest finely chopped, plus juice from whole, garlic, finely chopped, rosemary, finely chopped, bay leaf, crushed , plus 4 bay leaves, broken into pieces, hot chile flakes, salt and pepper, calves liver , cut into even pieces, enough caul fat to wrap each piece of liver

eggs, beaten, chopped fresh parsley leaves, grated parmigiano, salt, pepper, all-purpose flour, plain bread crumbs, bone-in veal chop, pounded to 1/4 inch thick, olive oil, roma tomatoes, cored and cut into 6 slices, onion , julienned, fresh basil leaves , torn, lemon, juiced, extra-virgin olive oil, salt and freshly ground pepper

caul fat, fresh young calf s liver, salt and pepper, orange sliced thinly into slices, reserving 1 slice for garnish, bay leaves, extra-virgin olive oil, garlic, thinly sliced, dandelion, rinsed and dried , cut into 2-inch strips down to the root end, red wine vinegar

whole veal shin , uncut, virgin olive oil, red onion, chopped into 1/2-inch dice, carrot, chopped in 1/4-inch rounds, rib celery, chopped into 1/2-inch pieces, sage leaves, marjoram, dry white wine, basic tomato sauce , recipe follows, anchovy fillets, rinsed and dried,plus extra for garnish, spanish onion, cut into 1/4 inch dice, garlic, thinly sliced, tablspoons virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

veal shoulder , finely ground in a meat grinder, ricotta cheese, drained for 1 hour, egg, beaten, freshly grated parmigiano-reggiano, a few gratings nutmeg, salt and black pepper, to taste, flour , for dusting, extra virgin olive oil, for frying, basic tomato sauce , recipe follows, basil leaves, for garnish, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

dried porcini mushrooms, water, extra-virgin olive oil, thick loin veal chops, salt and freshly ground black pepper, red onion, finely chopped, garlic clove, thinly sliced, dry white wine, lemon, juiced, sweet butter, at room temperature, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems

hard-boiled eggs, peeled, chopped fresh spinach, fresh chopped parsley leaves, fresh chopped oregano leaves, garlic clove, thinly sliced, raisins, pine nuts, veal breast, in 1 piece, pounded thin by your butcher, extra-virgin olive oil, onion, thinly sliced, celery stalk, thinly sliced, carrot, thinly sliced, dry white wine, canned whole peeled plum tomatoes , crushed by hand, with their juices, salt and freshly ground pepper

veal, pounded to 1/4-inch thickness, pine nuts , toasted in a 400 degree f oven 2 minutes and roughly chopped, currants, freshly-grated pecorino, prosciutto, cut into 1/8-inch dice, italian parsley leaves, coarsely chopped, garlic, crushed, salt and pepper, egg, extra-virgin olive oil, spanish onion, thinly sliced, pancetta, minced, san marzano tomatoes and their juices, crushed, red wine

butter, all-purpose flour, milk, salt, freshly grated nutmeg

veal loin, cut into 4 slices 3/4-inch thick, salt and pepper, extra-virgin olive oil, red onion, chopped into 1/4-inch dice, garlic, thinly sliced, fresh thyme, wild mushrooms , such as chanterelles, or crimini, thinly sliced, pine nuts, marjoram, leaves only, chopped to yield 1/4 cup, italian parsley, finely chopped to yield 1/2 cup, freshly-grated pecorino, eggs, dry white wine, basic tomato sauce , recipe follows, lemons , zested and juiced, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt

head fennel, cored, sliced 1/4-inch thick, extra-virgin olive oil, veal hip or top round, flour, dry white wine, chicken broth, lemon , zested and juiced, butter, italian parsley, finely chopped to yield 1/4 cup

extra-virgin olive oil, dried bread crumbs, grated caciocavallo cheese, currants , soaked in hot water for 10 minutes and drained, toasted pine nuts, fresh chopped parsley leaves , reserve some for garnish, egg, veal scallops, cut into thin pieces, about 2-inches wide and 6-inches long, salt and freshly ground black pepper, sized onions, cut into 24 chunks , lightly roasted, bay leaves, lemon halves

veal breast, salt and pepper, extra-virgin olive oil, apples, cored and cut into 6 slices each, all-purpose flour, cinnamon, red wine, chicken stock , recipe follows, soft polenta , recipe follows, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, water, salt, polenta or cornmeal, stracchino cheese , cut into cubes

lard, prosciutto, finely diced, scallion, leeks, green part removed and white part cut into 1-inch rounds, cleaned well, veal shoulder, cut into 3-inch chunks, salt and pepper to taste, several gratings of fresh nutmeg, dry white wine, water, flour, grated parmigiano-reggiano, garlic, roughly chopped, parsley, finely chopped, egg yolks, lemon, juiced