-
 - OreganoFromItaly.com
-
-
 - CookiesFromItaly.com
-
-
 - SilverFromItaly.com
-
-
 - OnlyInItaly.com
-
- People are Talking!
- "This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless" Charles Wickstrom Plainville, Connecticut
| |
|
|
- Vitello Piccata con Pinoli e Capperi
- (Veal Piccata with Capers and Pine Nuts)
-
|
-
- Ingredients:
2 pancetta slices, chopped
6 ounces veal scallops (about 6 scallops), pounded very thin
All purpose flour (for dredging)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dry white wine
3 tablespoons toasted pine nuts
1 tablespoon drained capers
2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
Fresh sage leaves (optional)
Directions:
-
- Cook pancetta in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon.
Season veal with salt and pepper. Dredge in flour; shake off excess.
Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat.
Add veal and saute until just cooked through, about 1 minute per side.
Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits.
Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter.
Mix in pine nuts, capers, minced sage and pancetta.
Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve. Serves 2.
|
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
|
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|
