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Taste Of Hartford- Carbone’s

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Executive Chef and Co-owner Paul Rafala



Summer vegetable hash

You will need:

1 red bell pepper

1 green bell pepper

1 onion

1 zucchini

1 yellow squash

1 carrot

1 parsnip

1 turnip

Olive oil

1 clove garlic

Salt & pepper to taste

What to do:

Wash ,peel, seed, and cut all vegetables into ½ inch cubes. Keep root vegetables separate from other vegetables.

In a large skillet or pot heat olive oil on high heat. Add root vegetables to oil and cook till vegetables start to soften. Add remaining vegetables and seasonings and cook for an additional 5 to 8 minutes or until vegetables start to cook. Remove from heat, cool on a sheet pan at room temp.

Veal loin with mushroom brandy cream sauce

You will need:

6 to 7 oz. trimmed veal loin cut into medallions

Vegetable oil


4 oz. brandy

2 to 3 mushrooms sliced

1 oz. chopped onion

2 oz. beef broth

2 oz. cream

What to do:

Heat a sauté pan with oil on high. Lightly flour veal medallions and sauté till brown on both sides. Remove from pan and hold, drain oil and add onions and mushrooms. Sautee till mushrooms start to release there moisture and add brandy, veal broth and cream. Reduce till sauce starts to thicken. Adjust seasoning with salt and pepper. Place vegetable hash on plate, arrange veal medallions on top coat with mushroom sauce.



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