Yes, We Cook!

It’s a new month, a new city, a new counter top, and time for a new meal.  I pulled this one up from a new cook book – The Essential Pasta Cookbook – I picked up at Borders for all of $5.99. That price is much better than what Amazon has it for, and I suggest you pick it up if you can find it.

Anyway.

This is a simple dish that has a fantastic taste.  Actually, this tastes just like a traditional Piccata recipe that uses lemon, even thought it is lacking lemon juice. Just be aware that veal isn’t a cheap thing to purchase, so make sure you don’t overcook the meat.  I’d hate to see you pay $23/lb to have dried out little cuts of meal…

Here is what you’ll need for two servings:

1/2 lb veal cutlet, sliced into 6 strips and pounded out

1/2 lb freshly cooked Spinach Linguine

1 Cup flour, mixed with one tsp of salt and freshly cracked black pepper

1 diced small shallot

1/2 cup dry white wine

4 tbsp beef stock

2/3 cup cream

3 tsp of butter

Here you go…

1 – In a medium pan, over a medium high heat, begin to heat your butter.

2 – Drag your veal cuts through the flour. When the butter has melted and is ready for frying, toss your veal into the pan two at a time. Quick fry the veal on each side for no more than 1 minute. I’d suggest about 30 seconds each side…

3 – Remove veal from your pan, place on a plate covered with paper towel

4 – When finished with the veal, lower your heat to medium and add your shallot. Cook for about 2 minutes.

5 – Add your wine, raise heat to medium-high to reduce your liquid. Keep the heat elevated for about 2 minutes, then reduce to medium.

6 – Add your stock, cream and mix. Add your veal, lower heat again but to medium-low this time. Cook for another 4 minutes at this lower temp.

7 – Put your pasta in a bowl, top with the veal and sauce.

In the final plating I added shaved parmesan cheese and some pepper…

This is restaurant quality, very easy to make and hits the spot! I highly suggest you make this dish if you want to pop for the veal.

Related posts:

1. Seared Tilapia with Lemon-Tarragon Sauce and Spinach Orzo
2. Bison Ribeye over Root Vegetables with Honey Butter Sauce
3. Chicken in Pesto Cream Sauce over Broccolini
4. Chicken with white wine, shitake mushrooms and goat cheese sauce
5. Chicken in Tomato and Fenugreek Sauce