Veal Parmigiana
5 lb veal, sliced 1/2-inch thick
1 cup all-purpose flour
3 eggs, lightly beaten
6 tbsp freshly grated Parmesan cheese
6 tbsp freshly grated Romano cheese
1 tbsp milk
Salt and pepper
1/2 lb mushrooms
4 sweet peppers (combination of yellow, red and green)
1 small onion
Olive oil
3 cups dry bread crumbs
1 cup all-purpose flour
2 cups shredded mozzarella cheese
Tomato sauce
Pound meat with blunt side of knife until soft. Using tip of knife, poke several holes in meat. Place in large bowl. Add flour, eggs, 3 tbsp each of the Parmesan and Romano cheeses, milk, 1/4 tsp salt and pinch pepper. Mix together. Set aside to marinate for 1 hour.
Meanwhile, slice mushrooms. Slice sweet peppers into 1/2-inch thick slices. Slice onion. In large skillet, sauté mushrooms and pinch each salt and pepper in some olive oil just until browned but not soft. Remove mushrooms and place in bowl. Add peppers and onion to skillet, adding more oil if necessary; sauté for about 5 minutes (should not get too soft). Add to bowl.
In separate large bowl, combine bread crumbs, flour, remaining Parmesan and Romano cheeses and pinch each salt and pepper. Dredge veal in mixture, coating well. In skillet, fry veal cutlets in batches, turning once, just until browned and crisp on outside.
Cover bottom of baking pan with layer of tomato sauce. Place veal cutlets on top. Carefully and neatly spoon dollop of pepper mixture on top of each. Top with spoonful of tomato sauce, then mozzarella cheese.
Bake in 350°F oven for 10 to 15 minutes.
Invigiolata
5 lb all-purpose flour
6 cups water
1/2 cup vegetable oil
1 tbsp salt
1 pkg active dry yeast
Extra-virgin olive oil
1 cup sun-dried tomatoes, finely chopped
1 small onion, chopped
1/2 cup olives, minced
3 cloves garlic, minced
Freshly grated Romano cheese
Freshly grated Parmesan cheese
1/4 tsp dried oregano
Pinch pepper
In large bowl, combine flour, water, oil, salt and yeast. Let rise in warm place for 3 hours.
Punch down dough. Roll out half of the dough into large circle (with remaining half make braided rolls if desired). Spread extra-virgin olive oil over surface. Sprinkle with sun-dried tomatoes, onion, olives, garlic, Romano and Parmesan cheeses, oregano and pepper. Roll up into cylinder and pinch ends to seal. Place on baking sheet dusted with flour and roll into a coil. Cover with towel and let rise in warm draft-free place for 1 1/2 hours.
Bake in 350°F oven for 35 to 40 minutes. To serve, slice into pieces 1 1/2 inches thick.
METRIC VERSION
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