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X Italian Meat Dishes
Stewed Cutlets (Scaloppine alla Livornese) #73
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)
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Cutlets of Chopped Meat/Scaloppine di came battuta #74 (with breadcrumbs and cheese)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)
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Stuffed Cutlet/Braciuoline Ripiene #76 (with ham, cheese and egg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)
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Little Filets "alla Napolitana" (Fried slices of beef, topped with mushrooms)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Costolette or Scaloppe alla Milanese (breaded veal cutlets)
Originated from: Milan, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Scaloppine al Marsala (floured veal cutlets with Marsala and chicken stock)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Manzo in Insalata (Marinated beef with mushrooms and olives)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Stufato alla Fiorentina (Stewed beef with wine, tomato paste and rosemary)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Manzo Marinato Arrosto #77 (Marinated beef with Burgundy and herbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Scalopini di Riso #81 (Beef with risotto, mushrooms and stock)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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