| 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.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”