SCALOPPINE AL LORETTA
Source of Recipe
Sardella's Restaurant, Newport, RI
Recipe Introduction
"Years ago, the principal owner of Sardella's, Richard Sardella [now the mayor of Newport], had a new chef named Paul Remy. Paul and Richard were making some changes to the menu. Paul made a veal dish that the owner enjoyed and wanted to put this dish on the new menu. Paul suggested that the dish be called Veal Loretta, explaining that his mother's name was Loretta. Richard was surprised that his chef's mother's name was the same as his late mother's name, Loretta.
"Whenever a Sardella family member visits the restaurant, they always order Veal Loretta. They say 'I'm having the dish named after Auntie Retta.' "
List of Ingredients
12 veal medallions (1 3/4 pound approx. 1/4 inch thickness per medallion)
Flour
4 ounces Pancetta slices
2 ounces Julienne sliced onions
2 ounces sliced mushrooms
2 tablespoons olive oil
2 ounces brandy
6 ounces veal stock
2 tablespoons of butter
Salt and pepper to tasteRecipe
Season medallion with salt and pepper, dust with flour.
Put the olive oil in a medium saute pan, over moderately high heat. Saute the medallions for two minutes per side, then remove from pan while completing the sauce.
Add onion and pancetta and saute until transparent, then add mushrooms and the veal medallions. Flame with brandy, add veal stock and butter, then reduce for two minutes.
As always, salt and pepper to taste. Serve over your favorite pasta. Serves two.
|
|
member logon
