"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-15-2013, 05:17 PM   #1
Assistant Cook
 
Join Date: Dec 2011
Posts: 7
Veal, fettucini, bechamel, bacon, spinach, tomato sauce?

I'm paging through my favorite recipes, trying to pick the top of the top for Father's Day (tomorrow). I can't tell if I'm on crack here, and just going to end up with too many colors all turning brown with heart disease.

Can I do this flavor-wise?

Breaded veal strips tossed in a tomato sauce with spinach. Not tossed like a salad, I just thought it sounded good.

And next to that, a white bechamel sauce (that includes some bacon) over expensive imported fettuccine noodles that were on clearance!

It all sounds great to me. But when I google for a recipe with all the ingredients, the results are all menus for Italian restaurants. ;)

Thanks for any opinions and/or hints/suggestions.

Mike

__________________

__________________
ottenm is offline   Reply With Quote
Old 06-15-2013, 05:34 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
I'd bread the veal strips and fry them. Then make an Alfredo sauce using butter, cream and parm cheese. Serve the pasta tossed with the Alfredo sauce and the veal along side. A crisp Caesar salad will make a great meal.

You can add some crispy bacon pieces to the Alfredo.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-15-2013, 06:01 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Andy M. View Post
I'd bread the veal strips and fry them. Then make an Alfredo sauce using butter, cream and parm cheese. Serve the pasta tossed with the Alfredo sauce and the veal along side. A crisp Caesar salad will make a great meal.

You can add some crispy bacon pieces to the Alfredo.
That sounds delicious
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-15-2013, 06:06 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by pacanis View Post
That sounds delicious

Thanks!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-15-2013, 08:03 PM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
it could work. i like andy's idea of adding a green salad to complete the colours of the italian flag; something that restaurants like to do in a hokey kind of way.

i would bread the veal, but don't pound the meat too thin. lots of restaurants make their veal and chicken so thin that there's an equal amount or more of breading as there is veal. you want to taste the veal, not just breading. in order to make a thicker piece really tender, just jaccard it (stab it with a fork dozens of times), then do the breading. just fry it quickly in evoo, but try not to cook it through. it will finish cooking in later stages and with residual heat.

i'd then ladel some simple marinara sauce (just pureed tomatoes and fresh basil that's been simmered for a short time so as to keep it bright will do) in a heat proof dish, and gently place the breaded veal on top, then place a layer of prosciutto on the veal, then some spinach that has been wilted in a garlic infused evoo on top of that, then some mozarella cheese. but not too much.

place it under a broiler for just a minute or so to melt the cheese and finish cooking the veal through.

it's sort of a version of veal sorrentino, but subbing spinach for the more classic layer of eggplant.

you can serve your linguini tossed with the bacon and bechamel on the side, along with the other side of a simply dressed (evoo, red wine vinegar, and s&p) green salad.

and there you go: red, white, and green. viva italia!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 06-16-2013, 09:42 PM   #6
Assistant Cook
 
Join Date: Dec 2011
Posts: 7
Thanks a *million* all around. Tried to do as many of the suggestions as possible, and the meal was a huge hit.

Thank you for your help.

Peace!
__________________

__________________
ottenm is offline   Reply With Quote
Reply

Tags
bacon, sauce, spinach, tomato, veal

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.