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Veal Scallopine on Laganelle with Lemon

Veal Scallopine on Laganelle with Lemon

Veal Scallopine on Laganelle with Lemon

Serves 4 

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 TbspSabato salted capers , rinsed
Small knob of Lewis Rd Creamery butter
2 Tbsp Girolomoni organic ‘00’ flour
4 thinly sliced veal scallopine 
1 Tbsp extra virgin olive oil  (EVO), plus extra for garnish
Sea salt and fresh ground black pepper

To serve:

200g Rustichella lemon laganelle

 

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.

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