Brainy Veal Marsala...

a 'top deck' Euro-bistro favorite...

Even if you don't have veal, you can make a brainy 'veal' Marsala using beef. To be exact - eye of round steak or you could also use flank steak. To begin, make sure you cut the steak of your choice thin and pound flat with a meat hammer.

After you have pounded the meat, marinate the 'veal' or steak for at least 30-40 minutes in a squeeze of lemon juice, a drizzle of sweet Marsala wine with a brush of garlic infused olive oil adding also a few dashes of sea salt.

This dish requires some lovely brown Bavarian mushrooms and linguine pasta - best is infused with mushroom. So, while the meat marinates in the Marsala, wash and slice whatever mushrooms you bought and then saute in butter along with a few garlic cloves.

Once the mushrooms have browned, push them aside in the skillet and lay in the 'cutlets' of marinated beef. Flash fry on high heat, reduce the heat and bring the mushrooms back in and add 1/4 cup of Marsala wine and 1/4 cup of beef stock...bringing this skillet mixture to a bubbling richness.

Finally, add fresh dried herbs: rosemary, mint, and oregano and 1/4 cup of heavy cream (optional), let simmer on very low heat until the pasta is tender.

 *Drain your pasta and pour out the Marsala, top with fresh grated parmesan cheese and dried or fresh green parsley...

~ Tutti a Tavola