Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
Show: Molto Mario
Episode: Novara
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- Recipe categories: Meat, Veal,
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Average Rating:
Total Reviews: 6
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By torba97_12904148
Fremont, CA
on March 25, 2013
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Sage and veal...cooking in melted butter...do you smell it???
This recipe is simple and delicious! Thanks Mario.
Annie, Fremont, CA
By clark_ellen07_9...
Lacey, WA
on March 12, 2009
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This was quick, easy and oh so yummy. I would sugget using small toothpicks, I used large (thicker ones that were kind of difficult to get out (I threaded them through the veal.
By mm4523254
NY, NY
on September 19, 2008
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I'd been making Veal Valdostana according to a family recipe for many years; it's almost the same, but uses mozarella cheese and doesn't have wine. These two changes make all the difference - my family recipe is also wonderful, but this one is even more so!
By liltwink4_5051364
Long Beach, NY
on April 14, 2006
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this recipe was pretty easy to do and it came out great not to mention it was pretty fast to put together.
By mezmera19_677797
Miami, FL
on July 26, 2004
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This recipe was very good and was easy to prepare.
By czqueeny_680610
Forest Hills, NY
on July 20, 2004
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My husband and I both LOVED this recipe - very easy to prepare and cooks quickly. Great taste! I used some italian parsley instead of the sage leaves as this is what I had in the house. Will definately be adding this to our recipe box.