a Ministry of Food and Family...

Thursday, September 9, 2021

Mark's Brainy Italian Veal with Pappardelle Pasta...


Yes, you can make this dish without veal... just use pork or even turkey or soy if you are a vegetarian. I love this dish because its fast, frugal and delicious but that's because its brainy... like my mom and me.

For this dish you will need: either thin veal cutlets or you can use pork. Marinate in lemon juice about 20 minutes before cooking. After the marinate time has finished, pound each cutlet. Prepare a flour dip with herbs: rosemary, mint and oregano along with paprika and garlic powder.

Coat each piece front and back. Start a skillet with olive oil on high heat, lay in each coated cutlet. Brown in each side and then add 1/2 cup of roasted red pepper juice and about 1/4 cup of chopped roasted red pepper (from the jar). To that add 3 tbs of capers. Reduce heat and let simmer.


From time to time, add a bit of water so that the liquid is not consumed. And, also add a few pats of butter. Start pasta to boil. You can use either angel hair or pappardelle - wide egg noodle. When tender, drain and ladle onto a low lipped serving plate and top with cutlets and sauce.




...enjoy!

*Guest blogger ~ Mark

 

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