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Athenian Veal Scallopini
Athenian Veal Scallopini
1-1/2 - 2 lbs. veal (scallopini sliced) 1 Athenian Spice Mix (get this from www.evelynselegantedibles.com) or use a mixture of oregano, lemon and garlic Linguini butter & olive oil to taste parmesan cheese diced tomatoes (fresh or canned) sliced mushrooms (cooked) - optional capers - optional Prepare Athenian Spice Mix and marinate veal for several hours or overnight in just enough liquid to cover. Prick with fork to allow marinade to penetrate meat. Reserve remainder for cooking. Drain meat and arrange in layers in baking dish, cover with remaining mixture, cover with foil and bake in 350 degree oven for 45 minutes. Remove from oven, remove foil, top with sprinkled parmesan cheese and diced tomatoes and mushrooms. Place back in oven uncovered for an additional 15 minutes. Prepare linguini while veal is finishing according to package directions. Drain and toss with a little butter and olive oil to taste (not a lot as you will be adding liquid from veal). Remove veal from oven ... it should be tender enough to cut with a butter knife. Remove veal, tomatoes & mushrooms from baking dish and pour remaining liquid over linquini. Toss thoroughly and then put linguini into baking dish and top with the veal and tomato mixture. Sprinkle lightly with parmesan cheese and capers. Serve while hot. NOTE: I created this dish with the Athenian Spice Mix that I purchased from evelynselegantedibles.com. You won't believe how tender the veal comes out ... I am absolutely hooked on this and make it at least once a week. It is delicious! -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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