John Myers
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Piccata Milanese Con Risoni Al Pomodoro
The perfect piccata milanese con risoni al pomodoro recipe with a picture and simple step-by-step instructions.
Risoni and sauce:
- 250 g Risoni (small noodles in rice form)
- 100 g Spring onion rod
- 2 size Garlic cloves
- 1 size Red chilli
- 2 tbsp Olive oil
- 150 g Cocktail tomatoes fresh
- 650 g Tomatoes a.d. Can
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- Pepper salt
- 2 tbsp Thyme leaves plucked
- 2 tbsp Fresh oregano leaves
- 2 tbsp Roughly chopped basil
Piccata:
- 600 g Veal escalope (3 thin, large slices)
- Pepper salt
- 4 Eggs size L.
- 120 g Finely grated Parmesan
- Some flour
- Clarified butter for frying
Risoni and sauce:
- Cook the Risoni according to the instructions on the package in well-salted water until slightly al dente, drain and rinse under cold running water. Keep ready.
- Wash the tomatoes, quarter them. Clean and chop the spring onions, peel and chop the garlic. Wash the chilli, remove the stalk, cut in half, core and chop. Wash the herbs, dry them well and pluck from the stems. Leave the thyme and oregano as they are, coarsely chop the basil. The latter, however, only shortly before serving.
- In a large pan, sauté the spring onions, garlic and chilli in the oil for 2 minutes. Stir in tomato paste and sauté briefly. Add cocktail and canned tomatoes, season everything with sugar, pepper and salt, reduce the heat and simmer until the liquid has boiled away and a mushy, lumpy mixture has formed. Then fold in the thyme and oregano and season again to taste. It should taste sour, slightly sweet and hot (piquant). Then fold in the cooked risoni and let it infuse warm.
Piccata:
- Cover the meat slices a little more under cling film. Then cut each into 3 parts and pepper and salt them on both sides. Mix the eggs well in a shallow bowl and mix with the grated Parmesan.
- In a larger pan, heat enough clarified butter (neutral oil is also possible) that the schnitzel can swim in it. Fill a shallow bowl with a little flour and roll the meat slices in it from both sides. Gently shake off excess flour, then roll the slices in the egg and cheese mixture and bake immediately in the fat for approx. 2 – 3 minutes. As with the Wiener Schnitzel, let the fat billow over the schnitzel over and over again. Degrease a little on kitchen paper after baking. If there are several schnitzel to be made, keep the finished ones in the oven heated to 50 ° until all are made.
- Then fold the chopped basil under the tomato risoni and arrange everything ………….. bon apetito ………..
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