"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rosemarie Recipe

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This recipe for Rosemarie, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Iacona McGowan
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. box pasta shells
1 thin veal cutlet
1 stick butter or margarine
1/2 tbsp. rosemary

Marinara sauce
2 tbsp. olive oil
1 lb. can of crushed tomatoes
1/2 tbsp of minced garlic
1/3 cup sugar (optional)
1/2 cup Burgundy wine (optional)

Directions:
Directions:
Prepare the marinara sauce first by putting olive oil into a small frying pan, then the garlic. Cook until soft then add the tomatoes, sugar and wine. Let simmer about 30 minutes.

Slice the veal into 1/4 inch strips and then into cubes. melt butter in a small sauce pan, add the veal. When the veal is all white add the rosemary. Let simmer about 10 minutes. In the meantime, cook the pasta shells. When done, drain and add the veal and butter sauce mixed with the marinara sauce. Serve with grated cheese.

Personal Notes:
Personal Notes:
This is a recipe handed down from my grandmother on my father's side. Her name was Marian Iacona, for whom I was named. She was born in Sicily. It is a thin veal cutlet, sliced and cubed, then sautéed in butter and rosemary, then mixed with pasta shells in a marinara sauce.

 

 

 

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