1 lb veal shoulder, double ground
½ C. day old bread, roughly chopped
¼ C. pecorino Romano
½ C. white wine, dry
1 shallot, minced
2 cloves of garlic, pressed
3 T. Italian parsley, chopped
1 large egg
Soak bread in wine.
Squeeze wine from bread before mixing with remaining ingredients, except oil, mix well and form into 4 patties.
Heat a sauté pan over medium high heat, add oil and cook patties until well browned on one side before turning, 3 – 5 minutes.
Turn once and cook for an additional 2 – 3 minutes.
Remove patties to a warm plate, deglaze pan with the wine used to soak the bread, reduce slightly then pour or spoon over veal.
Pairs Well With
A. J. Di Liberti 2006