Veal Escalope

Thursday, 10th May 2012

I did manage to pound this escalope a bit flatter than it looks in this picture. Then I was stuck for a pan big enough to cook it, until I remembered the electric teppanyaki. Perfect for the job.
Got it nice and hot and did the lightly floured escalope for just 90 seconds on each side. It came off as stiff as a piece of board but, after resting for a few minutes, it was actually quite tender and juicy.
Simple pasta with a sauce of garlic, onion, tomato and a lot of oil.

Spaghetti with Salsiccia

Friday, 4th May 2012

A variation on something that was quite successful last year.
Roast cherry tomatoes in the over with a garlic clove and plenty of oil for 20 minutes or so. Meanwhile chop up fresh salsiccia into bite sized pieces and fry them quickly until browned, then add them to the tomatoes.
While the pasta cooks chop and fry a shallot and add spinach to the pan to wilt. Add the salsiccia and tomatoes to the spinach, mash up the roasted garlic, which will be soft by now, and mix that all together briefly and season. I ground in some red chilli for extra spice.
Drain the pasta and top with the sauce.
Really very good. A lovely combination of flavours with a good balance of spice, sweet tomatoes, spinach, garlic and oil, with the tasty salsiccia.
This should work very well as a veggie dish I imagine, with something else instead of sausage (button mushrooms maybe?).