Veal patties
CATEGORIES
INGREDIENTS
  • 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
  • kosher salt
  • black pepper
  • olive oil
DIRECTIONS
  1. Soak bread in wine.
  2. Squeeze wine from bread before mixing with remaining ingredients, except oil, mix well and form into 4 patties.
  3. Heat a sauté pan over medium high heat, add oil and cook patties until well browned on one side before turning, 3 – 5 minutes.
  4. Turn once and cook for an additional 2 – 3 minutes.
  5. Remove patties to a warm plate, deglaze pan with the wine used to soak the bread, reduce slightly then pour or spoon over veal.
  6. Serves 4.
RECIPE BACKSTORY
A. J. Di Liberti 2006