Tuesday, January 18, 2011

Nonna Ida's Style Rovelline Lucchesi

Rovelline is a traditional dish of the old farmers food.
This version is a little different from the original version as this one has Mirepoix (celery,carrot and onions) and it's missing garlic instead.

Ingredients for 4 people :

4 not too thick slices of Veal
150g  Carrot
200g Onion
150g Celery
3 Tablespoon of Chopped Tomato
A handfull of Capers
1 Egg
00 Flour
Extra-Virgin Olive Oil
Salt and Pepper

Preparation :

First of all take the slices of veal and add some salt  then cover them with flour and deep them into the egg and finally coat in the breadcrums.
Fry them into the olive oil (or if you preferer in the Clarified Butter - but in tuscany we use olive oil !)
Once they are ready put them aside for now and in a frying pan put the mirepoix with some olive oil,when it's golden add the chopped tomato and capers.
Now put the veal in the sauce you prepared adding a glass of water and let it steam.
Serve with the sauce on top and...Buon Appetito !


Gerald said...

Hi Aurelio,
A simple and tasty recipe...similar to a ragu or pizzaiola's mouthwatering. Just a question please what do you mean by "and lett it stream".

Gerald said...

Hi Aurelio,

I tried the meat but one problem is that the batter is coming off with STEAMING....What would you suggest.

Aurelio Barattini said...

Hi Gerald,

Thanks for you comments !

You have to let the glass of water steam off so that the sauce will be ready to be served with the meat.

should you need more help i'm here !

Buon Appetito !

Gerald said...

Hi Aurelio,
I am sorry, it's me again...but i am lost?!@
Please correct me:
The sauce cooks on it's own with the water evaporating slowly.... and then you pour this sauce over the fried meat??

OR you cook the fried meat in the sauce, and wait until the water you addes evaporates.
Thanks for your patience. GRAZIE.

Aurelio Barattini said...

Hi Gerald !

Sorry if i've not been clear enough in the post...

The second option match perfectly the procedure you have to do !
You have to let the meat "stew" into the sauce and wait until the sauce have the perfect consistency.

Enjoy :)