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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