In the Kitchen: Veal Sorrentino

In the Kitchen
main bkg
bkg brings us Trattoria Romana’s Owner and Executive Chef Luciano Canova making their Veal Sorrentino.  They are joining us from the new location in the Tiverton Casino Hotel.


  • 1 medium sized Italian Eggplant
  • Flour
  • Egg
  • Olive Oil
  • 6 oz of Veal Scallopini
  • Butter
  • 1 teaspoon of fresh shallot
  • Half teaspoon of fresh garlic
  • One cup of Cremini Mushrooms sliced thin
  • Half cup of Marsala wine
  • Once cup of San Marzano tomato sauce
  • 2 leaves of fresh basil Italian Oregano
  • 3 thin slices of prosciutto di parma
  • 3 thin slices of fresh mozzarella Capellini pasta for the side


  1. First you will take 3 ¼ inch slices of medium sized Italian eggplant and lightly flour, dip in egg and pan fry in olive oil until golden brown.
  2. Drain that and place that to the side.
  3. Now take 6 oz of veal scallopini. Toss the veal lightly in flour and sautée in olive oil until golden brown. Remove the veal from the pan and drain. 
  4. Now add 3 tablespoons of olive oil and a tablespoon of butter into the same pan.
  5. Add a half of a medium sized Shallot (approximately 1 tablespoon), half of a teaspoon of fresh garlic and sautee those until they are slightly wilted. Then you will add a cup of thinly sliced Cremini Mushrooms to the pan and sautee until the mushrooms are soft and wilted.
  6. Add a half of a cup of Marsala wine, two tablespoons of butter, one cup of San Marzano tomato sauce, two leaves of julienned fresh basil, and a sprinkle of Italian Oregano.
  7. Sautee for 3 minutes, then add the veal scallopini back to the pan.
  8. Let that cook in the sauce for another 3 minutes. 
  9. Take 3 slices of the Italian eggplant that has been prepared and place it on top of the veal scallopini.
  10. Then you will add 3 thinly sliced pieces of prosciutto di parma on top of the eggplant, and finish with 3 thin slices of Mozzarella folded in half on top of the Prosciutto di parma.
  11. Bake it in the oven at 375 degrees until the mozzarella is melted (approximately 5 minutes).
  12. Serve over capellini pasta. 
  13. Finish with Parmigiano-Reggiano and Italian parsley and a dash of olive oil.

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