The Brainy gourmet realizes that you are very busy and that you have only a certain amount of time to cook and a budget to consider as well. If you don't have all the fancy ingredients, do worry... be brainy.
For this dish, you can use veal or you can use boneless pork loin cut into medallions, pounded down lightly breaded (use bread crumbs), seasoned and gently sauteed in olive oil, butter and sliced onion. To that, you will need at l east 1/3 cup of beef stock, 1/4 cup of olive juices (open a can of green olives), one small can of diced tomatoes, grated mozzarella cheese and grated Parmesan and top with (sprinkle dried) oregano and rosemary; and, angel hair pasta.
To begin, saute the medallions until brown on both sides, add your liquids including tomatoes and simmer. While simmering, boil the pasta (prepare as much as you will need to serve number of guests). Before serving, top with mozzarella cheese and a good dash of Parmesan.
~ Tutti a Tavola!
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