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GATSBY'S COMBINATION




Source of Recipe


Guiseppe Schieda, the Evecutive Chef at Gatsby's in Toronto


List of Ingredients




VEAL SCALLOPINI
1 lb provini veal
1 tablespoon flour
1 tablespoon olive oil
1 tablespoon butter
4 ounces dry white wine

SHRIMPS
12 large shrimp, peeled
1 tablespoon flour
1 tablespoon olive oil
2 teaspoons chopped garlic
2-3 ounces brandy
1 1/2 cups plum tomatoes, chopped

NOODLES and SAUCE
8 slices bacon
5-6 green onions, chopped
3 ounces dry white wine
8 ounces heavy cream (35%)
400 g broad egg noodles

Recipe



1. VEAL: Cut into 8 slices, pound very gently& dredge lightly through flour.
2. Preheat a frying pan with oil until very hot.
3. Saute both sides of each piece of veal very lightly, then remove from pan.
4. Remove the oil& return the veal to the frying pan; add butter& when melted halfway, pour in the wine.
5. Remove the pan from the heat- keep covered in warm oven until ready to assemble.
6. SHRIMPS: Butterfly the shrimp, flour gently& shake off excess.
7. Preheat another frying pan with oil, saute the shrimp very quickly, then add garlic& brandy.
8. Add tomatoes, bring to a boil& boil for 30 seconds.
9. Remove pan from heat- keep covered in warm oven until ready to assemble.
10. SAUCE: Cut bacon in julienne strips& cook in another frying pan; when half cooked, add onions& saute.
11. Drain excess fat from pan, add wine& cook until almost evaporated.
12. Stir in cream& remove from heat- keep covered in warm oven until ready to assemble.
13. NOODLES: Cook according to package directions until el dente.
14. Drain well& combine with sauce.
15. ASSEMBLY: Place all 3 pans on heat until food is heated but not overdone.
16. Place veal on one side of individual plates& shrimp on the opposite side with noodles in the middle- or serve each dish in individual platters.

4 servings