Voluptous Veal with Rigatoni

4 Servings

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Voluptous Veal with Rigatoni Ingredients

6 tb Unsalted butter	1 1/4 lb Veal for scaloppine; cut in
1 md Onion; chopped	8 oz Dried rigatoni
1/4 c Minced shallots	2 tb Olive oil
1/2 c Dry white wine	1/2 lb Lean; heavily smoked country
2 c Whipping cream	1/4 c Dijon-style mustard
1 tb Freshly cracked black pepper	Liquid hot-pepper sauce
2 tb Chopped fresh basil -or-	2 tb Finely chopped parsley
1 tb Dried leaf basil

Instructions for Voluptous Veal with Rigatoni

Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add cream, bring to a simmer & cook until slightly thickened. Set aside. Pound pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup butter; add veal & cook until lightly browned on both sides, turning once. Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook pasta according to package directions just until tender to bite. Drain, return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste & adjust seasonings. Add sauce to pasta & toss until well coated. Remove platter from oven; transfer veal to another dish temporarily. Place pasta mixture in center of platter, then encircle with veal. Sprinkle pasta over center of pasta. Serve with additional hot-pepper sauce, if desired. Makes 4 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized