When I decided to try out this dish from Corriere della Sera's monthly La Cucina cookbook, I wasn't sure what cut of veal teneroni were. However, I did think the butcher would know! The supermarket butcher, though, scratched his head and called a colleague. Then they both scratched their heads. I explained the recipe and they decided that what I needed were thick escalopes - if an escalope can be thick - I think that makes it a chop. Anyway, they cut some pieces that looked like the ones in the recipe and concluded that tenerone must be some fancy northern name. I don't think that's right but maybe it's a term not used much down here.
Now, my friend Gleds says there is no copyright on recipes and, as every recipe is based upon another in some way, he has a point. But I just looked the matter up and it seems this is a very murky area, so I'll just tell you some of the ingredients and a little about the method as instructions could be regarded as "literary work": well, the dish is concocted with the teneroni, cherry tomatoes, green olives [which, another time, I will leave out as I don't think they add anything to the flavour] peppers, artichokes [I saved myself a lot of time and trouble by using antipasto ones] onion, capers, whatever herbs you have and lemon juice. [Really the lemon juice is for putting the fresh artichoke slices in as you prepare them but I chucked some in for the hell of it.] Basically, you brown the meat and then let everything cook together. The vegetables will produce their own liquid. And it worked!
So, my friends Katia, Rowena and Carmelita, please come over and tell us what you know about teneroni. And if there are any legal experts out there, I'd be interested to learn more about recipe copyright!
7 comments:
The copyright issue is a murky area. I quote from sources and link back them. I hope that does the trick, I am giving them free advertising after all, not republishing all their work...
I was actually hoping that it was some kind of drink ^-^ but I've never heard of the term either. It just sounds like it should be big, tender cuts of veal? Must be a milanese thing...you know how trendy they can get!
Hi Pat,
this is a common problem as for meat cuts, and many other things, we are still at the time of "i comuni" and each region has its own way to name different parts of meat, often using the regional dialect.
I think it is what we call "Petto o punta di petto". Not sure 100%.
have a look here http://bit.ly/diOd6X
Hi, Cherie. Yes, I do that but it is trickier where the recipe is in a printed publication. Hi, Rowena. Oh, what a relief that you don't know the term either! I agree that it must just be thick, tender veal cuts. Hi, Katia. Thanks for your thoughts and the link. Much appreciated.
That was Beautiful, thank you for sharing:)
Thank you, Chef Chuck. I am honoured.
There's also the issue of plagiarism but I didn't want to bring that up. Remember Dan Brown getting sued by 2 nobodies for allegedly basing The DaVinci code on some inferior tome?...
You can definitely repeat recipes, but to rewrite an entire book of recipes in your own words would be most unsatisfactory and might get you into trouble, not under copyright but under the plagiarism laws
Lovely recipe!
PS aren't you going to do another Simi Special soon? I miss her Fuzzypeg little face...
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