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Voluptous Veal With Rigatoni

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	4	Servings

INGREDIENTS

6	T	Unsalted butter
1		Onion, chopped
1/4	c	Minced shallots
1/2	c	Dry white wine
2	c	Whipping cream
1	T	Freshly cracked black pepper
2	T	Chopped fresh basil -or-
1	T	Dried leaf basil
1 1/4	lb	Veal for scaloppine, cut in
		4 slices pounded thin
8	oz	Dried rigatoni
2	T	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	T	Finely chopped parsley

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 4
servings.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 850 Calories From Fat: 632 Total Fat: 71.2g Cholesterol: 169.8mg Sodium: 792.5mg Potassium: 347.8mg Carbohydrates: 36.7g Fiber: 2.8g Sugar: 17g Protein: 13g