 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share. Ingredients:
2 tablespoons olive oil |
6 ounces veal scallopini (thin round or oval slice of veal) |
1 1/2 teaspoons butter |
4 garlic cloves, chopped |
6 ounces chopped tomatoes |
1/4 teaspoon oregano |
1 pinch salt & pepper |
1/3 cup white wine |
chopped parsley, for garnish |
Directions:
1. Heat oil in saute pan.
2. Saute veal very quickly until seared on both sides.
3. Drain oil, leave veal in pan.
4. Add butter and garlic, saute 30 sec.
5. Add remaining ingredients; simmer until sauce reaches desired consistency.
6. (If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.
|
|