- 6 small Ontario veal scaloppine cutlets (about 8 oz/227 g)
- 1/3 cup (75 mL) each chopped fresh parsley and freshly grated Parmesan cheese
- 4 cloves garlic, minced, divided
- 1/4 tsp (1 mL) hot pepper flakes (optional)
- 1/2 tsp salt, divided Pinch fresh ground pepper
- 2 tbsp (30 mL) extra virgin olive oil
- 1 cup (250 mL) dry red wine
- 1 onion, finely chopped
- 1 stalk celery, finely diced
- 2 tsp (10 mL) dried oregano
- 1 jar (700 mL) strained tomatoes (passata)
- 3 tbsp (45 mL) chopped fresh basil
- Half a 500 g pkg penne or other short pasta
Prep time: 15 minutes
Cook time: 45 minutes
Serves/Yield: 4 to 6
Lay cutlets out onto work surface.
Stir together parsley, cheese, 2 cloves of the garlic and hot pepper flakes. Sprinkle mixture on top of each cutlet. Roll up each cutlet and secure with toothpick. Sprinkle rolls with 1/4 tsp (1 mL) of the salt and pepper.
Heat oil in large shallow saucepan. Brown veal rolls on all sides; remove to plate.
Reduce heat to medium low and add wine. Simmer, stirring bottom to scrape up brown bits until reduced by half. Stir in onion, remaining garlic, celery and oregano; cook for 3 minutes or until softened. Add passata, basil, remaining salt and browned veal rolls. Partially cover and simmer for 20 minutes or until veal is tender and sauce thickens slightly.
Meanwhile, in large pot of boiling salted water cook pasta for about 10 minutes or until al dente. Drain well and toss with sauce. Serve veal rolls over top and sprinkle with more basil if desired.
Tip: If scaloppine are large, use 3 and cut them in half crosswise before rolling. If you love garlic, increase the cloves to 6 and use 4 in the veal.
Suggested pairing: JT Reserve Cabernet Franc-Cabernet Sauvignon 2012
Per serving (based on 6 servings): About 476 cal, 23 g pro, 17 g total fat (2 g sat fat), 72 g carb, 5 g fibre, 34 mg chol, 364 mg sodium. %RDI: iron 13%, calcium 17%, vit A, 5% vit C 11%
Source: Ontario Veal Appeal (ontariovealappeal.ca)