VEAL WITH PINE NUTS AND WINE SAUCE:
1 lb. veal scaloppini
flour for dredging
1/3 cup pine nuts
3 tbsp. olive oil
1 cup sliced button mushrooms
3 slices pancetta or bacon
1/3 cup leeks, white part, finely chopped
½ tsp. Dijon mustard
½ cup each beef consommé or strong stock & dry white wine
½ cup whipping cream
salt and pepper
cooking oil
Place pine nuts in a single layer in a baking sheet and toast in a preheated 350 degrees F. for 5 or more minutes, watching carefully not to burn the nuts, or until golden. Set aside to cool.
In a large skillet over medium heat, heat olive oil until hot and cook pancetta or bacon. Add leeks and cook for 5 to 10 minutes, or until softened. Add mustard and wine and simmer mixture for 3-4 minutes longer. Add cream and bring to a boil. Reduce heat and simmer until liquid reduces and sauce thickens. Remove from heat but keep warm.
Pound veal pieces slightly with a meat mallet, season with salt and pepper and dredge the pieces in flour, shaking off excess. Add oil to skillet and heat until hot over medium high heat. Cook veal in batches for 1-2 minutes on each side. Transfer cooked meat to a heated serving plate to keep warm.
Pour hot sauce over to serve, garnished with pine nuts.
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