rain on the window -
the smell of fresh spring onions -
fish sears in the pan
Saturday, April 30, 2011
Veal Escalope with Boccatini
Friday, 29th April
Another attempt at veal escalope, which worked much better. Flattened the veal and dusted it with flour, then gently pan fried it in butter with sage, for about 2 minutes each side. Added some lemon juice after turning the escalopes. Sauce for the pasta is very simply gently sauteed onions and garlic, with diced tomato and chopped basil added shortly before serving.
The tomato sauce was very good, but the pasta needed more of a coating, so we poured on extra olive oil at the table. The meat came out pretty well, although still not as tender as I would like. Veal with lemon and sage is a great combination.
A very nice caprese salad as a starter and a good bottle of Prosecco, made for a delicious meal.