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Neighborhood Eats

Veal a la Valdonstano

Rino's
3938 East Tremont Avenue, Bronx, NY
718-863-5324
Posted: August 10, 2007
Neighborhood Eats - Rino's, 3938 East Tremont Avenue, Bronx, NY

(New York-WABC) - In this week's edition of Neighborhood Eats, we're headed to the Bronx for some italian food with a family feel. Lauren Glassberg introduces us to Veal a la Valdonstano at Rino's.
Rino's opened in 1983, originally in the Morris Park section of the Bronx. But since 1990, it's been in the Throgs Neck section.

They offer homemade sausage and peppers, pasta dishes, fresh fish and seafood or really whatever you want.

Gaspar Dirende and his brother-in-law own the restaurant. Carmine Fardella is usually in the kitchen.

And the Veal a la Valdostano pleases plenty. Carmine starts with a veal chop pounded very thin. He layers it with prosciutto, mozzarella, parmesan, parsley and white pepper.

He folds it over, lightly pounds the ends and coats it with flour and then egg.

Next, he fries it the veal in hot olive oil. He adds shallots, mushrooms, more parsley and some butter to the pan.

Then wine, gravy, stock and some artichoke hearts.

He covers it, simmers and serves. It's veal, filled with italian flavors.

Veal a la Valdostano

Ingredients:

  • 1 veal chop (butterfly and pound extra thin)
  • 2 slices proscuitto
  • 2 slices mozzarella
  • 1/4 cup grated parmesan
  • 1/4 cup chopped parsley
  • 2 teaspoons white pepper
  • 2 eggs
  • 1 cup flour
  • 1/2 cup olive oil
  • 1/2 shallot
  • 3/4 cup white mushrooms
  • 1/2 cup White wine
  • 1/2 cup Brown gravy
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 3 artichoke hearts

    Preparation:

  • Once veal is pounded thin, layer with proscuitto and mozzarella, sprinkle with parmesan, 1/8 cup parsley and white pepper.
  • Fold over veal and press or pound edges together.
  • Dredge veal in flour, shake off excess, then coat veal in egg.
  • In large pan, heat olive oil over medium-high heat. Saute veal chop, turn after several minutes. Continue cooking. After about 4 more minutes pour off most of oil, and add mushrooms, shallots, remainder of parsley and 2 tablespoons butter.
  • Cook for another minute.
  • Add wine, gravy, stock and artichokes.
  • Cook for another minute, then cover and simmer for about 3-4 more minutes.
  • Serves one.
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