        |
PROJECTS
PARTNERSHIPS
AFFILIATIONS
owned & operated by:
Spano's Restaurant
Veal Braciola with Creamy Polenta
Ingredients:
1
cup polenta
4
cups water
salt
pepper
Grates
cheese
heavy
cream
Bring water to boil add polenta, stir constantly until thick. add salt pepper, cheese and heavy cream and stir to desired thickness.
Veal
Braciola
Ingredients:
1
veal cutlet pounded and rolled thin
Roasted
Red Bell Peppers, Goat Cheese and Basil
Egg
wash and bread crumbs
Preparation
Place
peppers, Goat Cheese, and whole basil leaves in
middle of veal and roll. secure with tooth picks
or Twine.
Dip
in eggs, then Bread Crumbs.
Place
Veal rolls in a skillet on low with a little olive
oil or any oil for frying and on low heat cook
for 4-5 minutes turning them only once.
All material is copyright © 2006 KTXS 12
Abilene/Sweetwater Broadcasting Company in Abilene, Texas
Abilene/Sweetwater Broadcasting Company in Abilene, Texas