Good Italian 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 20-25 minutes on med to high heat. Add 2 tbs of butter and once melted, 1/4 cup of white wine. You can also add 1/4 cup of heavy cream (but not necessary) and this delicious meat dish can top any rice 'Risotto' or pasta side. I like to add olives on the end, straight out of the jar or fresh deli container.
~Tutti a Tavola!
* for Nonna's fresh tomato risotto recipe ~see brainy archives
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