 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Veal Scallops in Tomato Sauce is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
Tomato sauce:
2 tablespoons extra virgin olive oil
1 clove garlic
15 fresh basil leaves
1 pound ripe tomatoes, peeled, seeded and coarsely chopped
Salt and pepper
12 thin veal scallops (6 ounces each)
2 ounces unsalted butter, plus extra for greasing foil
All purpose flour for dusting
Salt and pepper
1/2 pound mozzarella
24 capers
6 squares of foil, each 10 by 10 inches
To make the sauce: Heat the olive oil, garlic and basil in a skillet over moderate heat for about 3 minutes. Add the tomatoes, salt, and a pinch of pepper. Simmer about 20 minutes, stirring occasionally. Flatten each piece of veal very thin. Preheat the oven to 450 degrees. Melt the butter in a large frying pan. Lightly dust the veal scallops with flour and sauté very quickly on both sides over high heat. Season with salt and pepper. Remove the scallops and drain on paper towels. Cut the mozzarella into 6 slices. Grease the foil with butter and place 2 slices of veal on each square of foil. Cover the veal with a little tomato sauce, a slice of mozzarella, and 4 crushed capers. Close the foil squares securely by folding sides and cook in the oven on a baking sheet for 5 to 7 minutes. Transfer to a platter and serve.
Serves 6.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|