Prep 10 mins
Cook 20 mins
From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.
- 2 tablespoons olive oil
- 6 ounces veal scallopini (thin round or oval slice of veal)
- 1 1⁄2 teaspoons butter
- 4 garlic cloves, chopped
- 6 ounces chopped tomatoes
- 1⁄4 teaspoon oregano
- 1 pinch salt & pepper
- 1⁄3 cup white wine
- chopped parsley, for garnish
- Heat oil in saute pan.
- Saute veal very quickly until seared on both sides.
- Drain oil, leave veal in pan.
- Add butter and garlic, saute 30 sec.
- Add remaining ingredients; simmer until sauce reaches desired consistency.
- (If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.
It was good but there was something missing.. I used a can of diced tomatoes and even put some sugar while it was reducing but the sauce was very bitter. It was good but not great.
I liked this a lot and so did my older son. I think I will need to tenderize the veal next time because some pieces were tough. My younger son didn't really try it once he found it was so tough. For the chopped tomatoes, I used a 14 oz. can of diced tomatoes and added the liquid with it. To reduce it, I added some cornstarch to speed things up. I loved the smell of the garlic while this was cooking!
I made this for my daughter - who polished it off in no time. I would not however put in as much garlic next time - for one person I think 1 clove garlic is enough - 2 maximum. Otherwise great easy recipe. Served with rice and grilled asparagus.