Terry Roberts
A lovely recipe from the Sebastiani Vineyards in California.
Add a green salad, the rest of the red wine, and you have a special dinner.
Ingredients
4 tbsp butter
4 tbsp olive oil
Flour
12 thin slices veal scallopini
2 cloves garlic, mashed
4 whole, peeled canned tomatoes
4 leaves fresh basil or 1 tsp dried basil
1 sprig parsley
Salt and pepper
2 tbsp capers
2 dozen pitted Italian black olives
½ cup red wine
Directions
Heat butter and oil.
Pass veal through flour, shaking off excess.
Sauté for 1 minute on each side. Set aside.
Sauté garlic, anchovies, and olives for 1 to 2 minutes, mashing anchovies with fork.
Add tomatoes, basil and parsley and heat to boiling, breaking up tomatoes with a fork.
Reduce heat, then add salt, pepper, capers, wine and meat.
Simmer on low heat for 5 minutes.
Serve with rice.
Serves 4.
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