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Veal Scallopine on Laganelle with Lemon

Veal Scallopine on Laganelle with Lemon

 

1 cup dry white wine

1 cup Sabato chicken stock

1 Tbsp Talatta anchovy paste

1 Tbsp favourite J Friend & Co. honey

Zest of 1 lemon and juice of ½ lemon

1 Tbsp Romulo capers, rinsed

Small knob of butter

2 Tbsp Girolomoni organic ‘00’ flour

4 thinly sliced Mahy Farms Novello veal

scallopine

Salvagno EVO, for frying

Iblea salt and fresh ground black pepper

Freshly ground black pepper

 

To serve:

200g Rustichella laganelle al limone

 

Add wine and chicken stock to a small saucepan and boil vigorously until reduced to approx. ½ cup of liquid.  Add anchovy paste, honey, lemon zest, capers and black pepper to taste.  Squeeze in lemon juice and reduce until syrupy. Stir in butter just before serving.

Pour the ‘00’ flour, sea salt and pepper into a shallow dish and mix thoroughly.  Dip veal into the flour mixture, coat thoroughly and shake off the excess.

Heat the olive oil in a skillet and fry the veal until golden brown (approx. 2-3 minutes each side) then rest.

Meanwhile add pasta to boiling salted water and cook for 3 minutes.  Drain and drizzle with the remaining EVO.

Serve veal on a bed of pasta and sauce.

Serves 4

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