So tonight, I offer you a meal featuring this sacred fruit. Peace. Enjoy.
Time: Prep: 10 minutes; Cook: 15 Minutes
Hardware: measuring spoons and cups, a cutting board and knives, a gallon Ziploc bag, a heavy bottom skillet (I prefer a cast iron skillet), a wooden spoon, tongs, a plate, tinfoil, a whisk (I use a flat whisk)
Ingredients:
- 2 tablespoons olive oil (maybe more)
- 2 oz pancetta (or two slices of bacon)
- 2 cloves of garlic
- 1 small onion (¼ to ½ cup)
- 1 cup flour
- 2 tablespoons corn starch
- 1 1b veal scalloppini (you can use chicken)
- 1 cup pitted green olives
- 4 oz button mushrooms
- 2 cups white wine
- 2 tablespoons + 2 tablespoons sweet butter (no salt)
- Dice the onions and garlic.
- Wash the mushrooms and roughly chop them.
- Rinse the olives under running water. This is very important otherwise this dish will be too salty. Roughly chop the rinsed olives.
- Dice the pancetta.
- Place the flour and cornstarch in the plastic bag. Put the scallopini in the bag and shake it like crazy to coat the veal. Set aside.
- Loosely tent the plate with foil.
- Heat the olive oil in the pan on medium high.
- Add the garlic, onions, and pancetta to the pan and cook for a minute or so.
- Push the onions, pancetta, and garlic to the side.
- Shake as much flour from the veal as possible and add it to the pan a few pieces at a time. Don’t crowd the veal.
- Because it is so thin, scallopini cooks quickly. Only allow the veal to cook for 1- 1 ½ minutes and then turn with the tongs. Cook for another minute or so on the other side.
- You may need to add a little more olive oil if the pan becomes dry.
- Remove the veal from the pan and keep it warm in the tinfoil tent.
- Turn the pan down to medium and add 2 tablespoons of the butter. Add the olives and mushrooms. Cook for another 2 or 3 minutes or until the mushrooms begin to release their liquid.
- Add the wine. Use the whisk to deglaze the bottom of the pan.
- Allow the sauce to simmer for about 5 minutes. Using the whisk, stir often, scrapping the bottom and sides of the pan as you do.
- Whisk in the remaining butter and simmer for another minute.
- Add the veal to the sauce and cook for another minute or so until everything is warmed through.
- You will NOT need to add salt to this dish.
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