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Tortellini Alfredo with Veal Scaloppini
Ingredients:
2 Cups 36% Heavy Cream
1 Teaspoon of Unsalted Butter
5 Medium size Cloves of Garlic Chopped
1 Bunch Italian Flat Leaf Parsley Chopped
6 Oz. Extra Virgin First Cold Press Organic Olive Oil or Similar
Cracked Black Pepper
Pink Himalayan Salt
8 oz. Fresh Homemade Tortellini Pasta
Imported Parmigiano Reggiano (whole for
grating)
1 4 Oz. Veal Scaloppini Pounded Paper Thin
2 Medium Eggs Beaten
2 Cups Seasoned Bread Crumbs
Italian Flat Leaf Parsley, Chppped
Method:
Bring 4 quarts of salted water to a rapid boil.
Coat the bottom of a sauté pan with 1/2 of your oil and heat on high, add garlic
When garlic is golden brown add heavy cream, butter, salt and pepper to your taste. Cook on MEDIUM heat until reduced by 50% and liquid is thick and can coat a fork.
Coat the bottom of a sauté pan with 1/2 of your oil and heat on high. Take your Veal Scaloppini and bath it in your beaten eggs and coat generously with your breadcrumbs. Place your veal in sauté pan for 90 seconds each side. Remove and drain excess oil.
Add tortellini pasta and cook for 90 seconds (fresh pasta cooks super fast)
Slice veal into long strips and add to your sauce
Toss pasta with sauce on high heat and add fresh grated Parmigiano. Plate and garnish with fresh Italian flat leaf parsley
....FUGGETABOUTIT!!!!!!
Veal Chop Parmigiana
Ingredients:
1 12Oz. Bone in Veal Chop with a Frenched Bone
2 Medium Eggs Beaten
2 Cups Seasoned Bread Crumbs
8 Oz. Bruno’s Marinara Sauce
4 Oz. Fresh Mozzarella
1 Oz. Grated Parmigiano Cheese
Italian Flat Leaf Parsley, Chopped
Method:
Take your Veal Chip and bath it in your beaten eggs and coat generously with your breadcrumbs
Place on a oiled baking pan and bake for 20 minutes flipping half way through
Once complete take your sauce and coat the chop
Top with your two cheeses and place back in your oven for 8 minutes until cheese is melted
Plate and garnish with parsley
