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Tender strips of veal laced with red pepper
flakes and red bell peppers conjure up visions of pepper plants
weighted by scores of bright, colorful peppers. Olive oil, onions
and mushrooms enrich the mix finished with a generous splash
of white wine.
Basil Veal and Pasta
- 8 ounces dried egg noodles
1 pound veal cutlets
2 1/2 tablespoons olive oil - divided use
1 teaspoon crushed dried basil
1/4 teaspoon salt
1/8 teaspoon dried red pepper flakes
1/2 cup seeded, sliced red bell pepper
1/2 cup chopped peeled onion
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/3 cup white wine
- Prepare noodles according to package directions;
drain and keep warm.
- Meanwhile pound veal between 2 sheets
of waxed paper to 1/8-inch thickness. Cut into 1x3-inch strips;
refrigerate.
- Combine 1 tablespoon olive oil, basil,
salt and red pepper flakes in a small bowl; set aside.
- Heat 1/2 tablespoon olive oil in a nonstick
skillet or wok over medium-high heat. Stir-fry pepper slices
and onion for 1 minute. Add mushrooms and basil mixture; stir-fry
for 2 minutes, or until vegetables are just tender-crisp. Remove
from skillet; set aside.
- Return skillet to heat. Add 1 tablespoon
olive oil and veal strips; stir-fry over medium-high heat for
1 to 2 minutes or until just cooked; remove veal from skillet
and reserve.
- Combine wine and cornstarch in a small
bowl; stir to blend. Add mixture to skillet; cook over high heat
for 30 seconds or until thickened.
- Return veal and vegetables to skillet;
heat thoroughly. Serve over noodles.
Makes 4 servings.
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