NININ

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Meaning a stuffed, rolled steak, this is Bella’s version of the classic southern Italian home-style Sunday meal. We start with veal steak cut into a scallopini (flat/thin) and layer it with peppered bacon, golden raisins, garlic breadcrumbs and toasted pine nuts, rolled and covered with a Sicilian-inspired sauce of crushed tomatoes, chianti wine, kalamata olives, living basil, onions and herbs, slowly braised for hours until “fork-tender”. Served over soft polenta (Italian “grits”) prepared fresh from locally grown and milled corn from Louismill in Louisville.

In a mixing bowl, combine the garlic breadcrumbs, golden raisins, toasted pine nuts, and a pinch of salt and pepper. Mix well and set aside.

Prepare the Filling

Lay the veal slices on a clean surface. Place one slice of peppered bacon on each piece of veal, followed by the breadcrumb mixture.

Prepare the Veal

Carefully roll the veal slices tightly, securing them with kitchen twine or toothpicks.

Roll and Secure

In a large skillet over medium-high heat, add a drizzle of olive oil. Sear the veal rolls on all sides until browned, about 3-4 minutes. Remove from the skillet and set aside.

Sear the Rolls

In the same skillet, add chopped onion and sauté until translucent. Pour in the crushed tomatoes and Chianti wine, stirring to combine. Add the kalamata olives, fresh basil, and herbs. Bring to a simmer.

Make the Sauce

Return the veal rolls to the skillet, nestling them into the sauce. Cover and reduce the heat to low. Let simmer for 2-3 hours, until the veal is fork-tender.

Braise the Veal

While the veal is braising, prepare soft polenta according to package instructions or taste. Serve the veal braciole over the polenta.

Prepare the Polenta

Veal steak (thinly sliced)

Peppered bacon

Golden raisins

Garlic breadcrumbs

Toasted pine nuts

Crushed tomatoes

Chianti wine

Kalamata olives (pitted and chopped)

Fresh basil leaves

Onion (chopped)

Herbs (oregano, thyme, and rosemary)

VEAL BRACIOLE

Pappardelle is a wide and thick fettuccine shaped pasta noodle seen often in northern Italy and traditionally served with Bolognese sauce. We make our own semolina egg yolk pasta dough fresh in house and cut our own noodles by hand. Our bolognese is a creamy Northern Italian ragout of ground veal, pork and bacon, simmered for hours with milk, white wine, carrots, onion, celery and herbs, finished with a splash of cream, shaved parmesan and our own homemade wood charred ciabatta bread.

PAPPARDELLE BOLOGNESE

Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!

VEAL VALDOSTA

Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.

POM POM SALMON

This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

CRISPY CHICKEN SALAD

The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

COFFEE & DOUGHNUTS

Rarely do we use the word perfect to describe a dish. This is the exception! We define what makes a lemon pie great and worked to push that greatness to the edge. A filling of silky smooth egg lemon custard is the star, topped with rich and creamy Italian meringue all held together with a buttery almond sable crust.

PERFECT LEMON TART

Make VEAL BRACIOLE Recipe in just 3h . Meaning a stuffed, rolled steak, this is Bella’s version of the classic southern Italian home-style Sunday meal. We start with veal steak cut into a scallopini (flat/thin) and layer it with peppered bacon, golden raisins, garlic breadcrumbs and toasted pine nuts, rolled and covered with a Sicilian-inspired sauce of crushed tomatoes, chianti wine, kalamata olives, living basil, onions and herbs, slowly braised for hours until “fork-tender”. Served over soft polenta (Italian “grits”) prepared fresh from locally grown and milled corn from Louismill in Louisville.

Veal Braciole Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions