| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 6 | tb | Unsalted butter |
| 1 | md | Onion; chopped |
| 1/4 | c | Minced shallots |
| 1/2 | c | Dry white wine |
| 2 | c | Whipping cream |
| 1 | tb | Freshly cracked black pepper |
| 2 | tb | Chopped fresh basil -or- |
| 1 | tb | Dried leaf basil |
| 1 1/4 | lb | Veal for scaloppine; cut in 4 slices; pounded thin |
| 8 | oz | Dried rigatoni |
| 2 | tb | Olive oil |
| 1/2 | lb | Lean; heavily smoked country bacon; cut in 1/2" pieces, crisply cooked & drained |
| 1/4 | c | Dijon-style mustard |
| Liquid hot-pepper sauce | ||
| 2 | tb | Finely chopped parsley |
| 4 | servings. |
INSTRUCTIONS
Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add cream, bring to a simmer & cook until slightly thickened. Set aside. Pound pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup butter; add veal & cook until lightly browned on both sides, turning once. Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook pasta according to package directions just until tender to bite. Drain, return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste & adjust seasonings. Add sauce to pasta & toss until well coated. Remove platter from oven; transfer veal to another dish temporarily. Place pasta mixture in center of platter, then encircle with veal. Sprinkle pasta over center of pasta. Serve with additional hot-pepper sauce, if desired. Makes From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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