VEAL SALTIMBOCCA

8 SMALL SLICES OF VEAL HEEL POT SHANK        -        8 SMALL SLICES OF SALTED HAM        -        70 gr (0.15 POUND) OF BUTTER

1/2 GLASS OF DRY, WHITE WINE        -        SOME FLOUR, SALT AND PEPPER

 - FLATTEN WELL THE MEAT SLICES AND THEN SALT AND PEPPER THEM. AFTER THAT, PUT A HAM SLICE ON EACH MEAT SLICE, STICK THEM WITH TOOTHPICKS AND FLOUR THEM. AFTER THAT, WARM HALF THE BUTTER OR MORE IN A CASSEROLE AND THEN PLACE THE SALTIMBOCCA MEAT SLICES ONE NEXT TO THE OTHER, FORMING A LAYER. THEN, SLOWLY BOOST THE FIRE, TURN THE SALTIMBOCCAS AROUND TO COOK BOTH SIDES AND WHEN READY, REMOVE THE TOOTHPICKS AND PUT THEM IN A WARM PLATE. AFTER THAT, IN THE CASSEROLE WITH THE FRIED BUTTER ADD THE WINE, THE REST OF THE BUTTER AND WHEN THE SAUCE THICKENS POUR IT OVER THE SALTIMBOCCAS.

 

FILET MINION MADERA

1 KILO (2.2 POUNDS) OF BEEF FILET        -        1 SPOONFUL OF FLOUR, SOME BUTTER        -        SOME WHITE WINE

SOME MASH TOMATO, SALT AND PEPPER        -        1/2 SMALL GLASS OF MAURODAFNI WINE (RED, SWEET)

SOME FRESH BUTTER, SOME CROUTON

 - CUT THE FILET IN SMALL PIECES THE SIZE OF HALF STEAK. THEN, FLATTEN THEM WITH A MEAT HAMMER, FLOUR THEM, BROWN THEM IN BUTTER AND THEN TAKE THEM OUT OF THE PAN AND PLACE THEM IN A PLATE, ON BUTTER FRIED BREAD SLICES (CROUTON). THEN, PUT THE FLOUR IN THE SAME PAN, BROWN IT AND THEN DOUSE IT WITH THE WHITE WINE AND ADD THE TOMATO, SOME SALT AND PEPPER. WHEN THE SAUCE IS THICK ENOUGH ADD THE MAURODAFNI WINE OR ANOTHER RED AND VERY SWEET WINE, ADD THE FRESH BUTTER, STIR A BIT AND WHEN THE MIXTURE BOILS WELL, POUR IT OVER THE FILETS.

 

VEAL GIAHNI (IN THE CASSEROLE)

1 1/2 KILO (3.3 POUNDS) OF TENDER VEAL MEAT        -        3 SPOONFULS OF BUTTER        -        1/2 GLASS OF WHITE WINE

SOME TOMATO, SALT AND PEPPER

 - LEMON THE MEAT, SALT AND PEPPER IT AND BROWN IT IN BUTTER, IN A CASSEROLE. THEN, ADD THE WINE AND THE TOMATO AND LET THEM COOK SLOWLY, TURNING THE MEAT AROUND FROM TIME TO TIME. IF THERE IS ANY NEED FOR LIQUIDS, ADD SOME WINE OR WATER. WHEN READY, SLICE IT AND PUT THE SLICES IN A PLATE. THEN, POUR ITS SAUCE OVER AND GARNISH IT WITH FRENCH FRIES OR MASH POTATOES AND A SEASON SALAD.