Saturday, March 17, 2012

Dinner at Some Point in the Last Month

Scallopini of Veal with White Wine Garlic Sauce with Linguini Pesto


And butter lettuce with fig balsamic dressing


For the veal:  pound out, salt and pepper, bread.  Refrigerate for at least 30 minutes, it'll help the breadcrumbs stay on.  Heat up some oil in a nonstick pan and when it's really hot, toss the veal in and cook for a minute on each side, then transfer it to a 200 degree oven or so to keep it warm.  In the same pan, toss in some minced garlic and immediately some white wine, and let it cook down for a few minutes.  Pour it over the veal when ready.

Pesto: puree some blanched almonds, some parmigiana, salt, pepper, red pepper flakes and whole bunch of basil.  Toss with pasta once the pasta is done cooking.

Dressing:  teaspoon dijon, tablespoon fig balsamic, four tablespoons olive oil, salt, pepper.  whisk

Do it.

Now.

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