VEAL SLIDERS CHEF: MONICA CORBETT RESTAURANT: BELLA MONICA CUCINA & VINO “This is a favorite lunch or late-night snack. Reminiscent of my wife’s grandmother’s BBQ Hamburgers. As the seasons change and temperatures drop, I spend less time outside grilling. These tasty sliders are made inside and satisfy the handheld burger cravings I often have. Plus, they pack big flavor from the seasonings and the sauce has a deep, rich flavor which all our family enjoys.” INGREDIENTS:
METHOD:
2 oz. extra-virgin olive oil
1. P reheat oven to 350°F. In a sauté pan over medium heat, add two ounces of extravirgin olive oil, 1/2 one diced yellow onion, and one minced garlic clove. Sauté for 6 minutes until tender and translucent. Set aside.
1/2 yellow onion, diced 1 garlic clove, minced 1/3 cup breadcrumbs, Italian-style, Progresso 2 tsp. bunch fresh Italian parsely, chopped 2 tsp. fresh oregano, chopped 3/4 cup Parmesan Reggiano, grated 1 egg 1# veal, ground Challah rolls 12 oz. beef stock 8 oz. marinara/tomato sauce Fontina or Provolone cheese 1 tsp. kosher salt
3. T o a baking dish add 12 oz. beef stock, 8 oz. tomato sauce (mix stock and sauce), veal slider patties, and sliced fontina cheese. Bake for 15 minutes at 350°F. 4. T o plate, place veal patties on challah rolls with slider sauce.
1/2 tsp. pepper
12 / OCTOBER 2020 /
2. I n a large bowl, mix 1/3 cup of breadcrumbs, 2 teaspoons chopped parsley, 2 teaspoons chopped oregano, ¾ cup grated Parmesan Reggiano, 1 egg, ground #1 veal, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and reserved onions and garlic. Form 6 slider patties.
Manteo to Murphy
