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X Italian Pasta Dishes
Spaghetti Veal Deluxe/Spaghetti Vitello (using olive oil, onions and veal steak)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound spaghetti

1/4 cup olive oil
1 cup onions, sliced
1/2 teaspoon oregano
1 teaspoon salt
1 1/2 pounds veal steak, 1-inch thick
1/4 teaspoon pepper
2 tablespoon flour
1/2 cup water

1/2 cup Parmesan cheese, grated


Dip veal steak in flour mixed with salt, pepper and oregano; brown in hot olive oil on both sides.

Place in baking dish with onions and water, cover and bake in moderate oven (350 degrees F.) about 1 hour.

Add cheese to sauce remaining from frying veal.

Cook spaghetti in salted, boiling water until tender; drain.

To serve, arrange veal in center of platter with spaghetti surrounding it.

Cover with cheese sauce, sprinkle with more cheese.

Serves 5.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Gustave Caillebotte: Dans un cafe 1880.

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