Thursday, June 23, 2016
Veal Medallions with Sun Dried Tomatoes, Olives... and a Special Risotto!
Good Italian countryside cooking is fast and frugal. A veal loin can be thickly sliced into nice small medallions. You can saute them in olive oil with dried herbs and sun dried tomatoes. It takes only about 25 minutes on med to high heat. Add a 1/4 cup of heavy cream and this delicious meat dish can top any rice, groat or pasta side. Add the olives on the end, not cooked... just straight out of the jar or deli container.
~Tutti a Tavola!
* for risotto recipe ~see brainy archives