Straight from the classic Luccan cookbook, here is the Rovelline, one of the tastiest ways to enjoy veal with a recipe perfect for those who have little time to spend behind the stove.
Rovelline Lucchesi |Crispy Veal in Tomato-Caper Sauce
Crispy, breaded veal slices simmered in a savory tomato and caper sauce.
Ingredients
- 14 ounces beef or veal sliced
- 1 cup tomato sauce
- 2 eggs
- Bread crumbs as needed
- 1 tablespoon capers
- 1 garlic clove
- Frying oil
- Olive oil
- Salt
Instructions
- Prepare Meat: If you have beef or veal slices, that's perfect. Cut them into smaller pieces, about 4-5 inches wide, to make them easy to handle and eat.14 ounces beef or veal
- Beat Eggs: Crack two eggs into a bowl, add a pinch of salt, and whisk them together. This will be your first step to a crunchy coating.2 eggs, Salt
- Bread the Meat: Dip the meat slices first in the egg mixture, then coat them with breadcrumbs. For an extra crunch, mix in a little grated stale bread and cornmeal with the breadcrumbs if you have it.Bread crumbs as needed
- Let It Set: Let the breaded meat sit for a couple of minutes to dry out slightly, which helps the breadcrumbs stick better.
- Double Dip: For an even crunchier crust, dip the slices back in the egg, then in the breadcrumbs again.
- Fry: Heat up enough frying oil in a skillet to cover the meat slices. Once hot, fry the breaded meat until it's golden and crispy. Then, let them drain on paper towels to remove excess oil.Frying oil
- Make the Sauce: In another skillet, heat a splash of olive oil and sauté the garlic (peeled and smashed) and capers for a few minutes. If you like, add a couple of sage leaves. Then, pour in the tomato sauce and let it simmer on low heat for about 5-10 minutes, adding a pinch of salt to taste.1 cup tomato sauce, 1 tablespoon capers, 1 garlic clove, Olive oil
- Combine: Place the fried meat slices into the skillet with the tomato sauce. Let them cook for about 4-5 minutes on one side so they soak up the sauce, then flip and cook for another 3-4 minutes.
- Serve: Dish up the meat slices hot, spooning any extra sauce and capers over them.
Notes
Feel free to adjust the amount of capers based on your taste for a tangier or milder flavor. If you have leftover sauce, it’s great over pasta!
Rovelline Lucchesi: A Culinary Heritage Worth Exploring
Incorporating the rich history and culinary traditions of Lucca, “Rovelline Lucchesi” stands as a testament to the city’s gastronomic creativity and its ability to turn simple ingredients into a dish with profound flavors.
It reflects the ingenuity of Italian cooking, showcasing how leftovers can be transformed into a dish worthy of a spot in the culinary repertoire of a city with such a rich history.
If you’re keen to explore more of Lucca’s traditional flavors, check out this link, it will open up a whole new world of delicious dishes for you to discover.
