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Kate Heyhoe

Kate's Global Kitchen

 

Vitello Focaccia

2002 Best Beef or Veal Burger Grand Prize Winner
Sutter Home Winery's Build a Better Burger Contest

Annelle F. Williams, Martinsville, Virginia
Makes 6 burgers

6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1-1/2 tablespoons mixed dried Italian herbs
1/2 teaspoon ground black pepper
12 medium tomato slices
12 medium fresh basil leaves
6 slices fresh mozzarella

1 small sweet yellow onion, chopped
1-1/2 garlic cloves, chopped
1 tablespoon olive oil

1/8 pound hard salami, cubed
1/8 pound prosciutto, sliced
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian flat-leaf parsley

1-1/2 pounds ground veal
1 egg, beaten
2 tablespoons dry white wine

Italian flat bread, cut into 6 bun-sized pieces, and sliced open
1/4 stick butter, melted

Whisk together the oil, vinegar and mustard. Add herbs and pepper and mix. Pour over tomatoes, basil and mozzarella and set aside.

Sauté onion and garlic in olive oil in small iron skillet on heated grill. Set aside.

Process salami, prosciutto, Parmesan and parsley in food processor just until coarsely ground.

Add onion mixture and salami mixture to ground veal. Add eggs and wine and mix gently with hands to combine. Form into 6 patties, handling as little as possible.

Cook on medium grill for 3 minutes on each side, turning only once. Remove from heat and let rest while grilling bread. Butter cut sides of bread and grill, buttered side down, until toasted.

Place a veal patty on bottom piece of flat bread. Remove tomatoes, basil and mozzarella from dressing. Place 2 slices tomato, 2 basil leaves and a slice of mozzarella on each patty. Cover with top piece of flat bread...buon appettito!

    Past Winning Recipes

 

Kate's Global Kitchen for May 2003:
5/02/03     Spicing Up Cinco de Mayo
5/09/03     For Mom, a Bouquet of Vanilla
5/16/03     An Army Moves on Its Stomach
5/23/03     Burger Building—for Fun or Profit
5/30/03     Mint, Mint, and More Mint

 

Copyright © 2003, Kate Heyhoe. All rights reserved.

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