Chef Idris Tahari is in charge of Bella Toscana Kitchen, inside the Cornerstone of Summerport Plaza in Windermere. The restaurant is Italian, but the chef is from Morocco.
“Let me tell you something,” he said with a smile. “This is a dish from my first visit to northern Italy.”
Tahari refers to veal valdostana.
“This is the first dish I eat there,” he said.
He is now at ease at Bella Tuscany, having worked there for nearly a decade. But for Tahari, convenience means constant creativity and eye-catching when the dish is delivered.
starving? Let’s cook!
Veal Valdostana – Bella Toscana
16 ounces ground beef
3 slices mozzarella cheese
3 thin slices of prosciutto
1 tablespoon leeks
4 tablespoons olive oil
3 large eggs, scrambled
2 cups fresh breadcrumbs
2 tablespoons butter
1 cup Marsala wine
2 tablespoons of bechamel
2 cups chicken broth or broth
1 cup fresh shiitake mushrooms
8 ounces of capellini pasta
4-5 pieces of grated parmesan cheese
With meat tenderizer, slice veal (both sides) to 1/8-1/4 inch thickness. Season with a little salt and pepper, but keep in mind that prosciutto is salty.
Sprinkle the flour on a plate, and line up the bowls (one contains scrambled eggs, the other one contains breadcrumbs)
Dip the sides of the chops in the flour, then dip them in the egg mixture. Make sure the egg wash completely covers both sides of the chop, shake off the excess and dip in the breadcrumbs (press the crumbs with the meat until completely covered). Put the rusk chop to the side and leave for 30-45 minutes.
Heat a frying pan over medium heat, add the oil and put the rusk chops into the skillet, cook for 1 to 2 minutes on each side or until golden brown. Remove the chopping site on the baking tray. Top with béchamel, prosciutto slices and mozzarella cheese and bake at 450 degrees for 15 minutes.
In a skillet, add remaining butter, chicken broth, mushrooms, shallots, and Marsala wine over medium heat. Cook for 5 minutes, stirring, until you get a light thickness.
Boil the pasta for 5 minutes.
Pasta dish, remove veal chops from oven and place on top of pasta. Pour Marsala wine and mushrooms over the veal chops, sprinkle grated Parmesan cheese over the sauce and serve.