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    how to make veal scallopine over spagette?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make veal scallopine over spagette?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make veal scallopine over spagette?),it will help you,my kids.

Veal Marsala (Scaloppine al Marsala)

1+1/2 lbs (750 g) veal scallops, pounded to 1/4 in. (5 mm) thickness
Freshly ground black pepper
2 Tbs (30 ml) butter
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) dry Marsala wine*
1/2 cup (125 ml) canned or fresh beef or chicken stock
2 Tbs (30 ml) soft butter

Season the veal scallops with salt and pepper and dust with flour,
shaking off the excess. In a large, heavy skillet melt 2 Tbs butter
with the 3 Tbs olive oil over moderate heat. When the foam subsides
add the scallops 3 or 4 at a time, and brown them 2 to 3 minutes per
side. Transfer to a plate. Pour off and discard most of the fat from
the skillet and add the Marsala and the 1/4 cup of the stock. Boil
over high heat for 1 or 2 minutes, scraping the bottom and sides of
the pan to dissolve the "brown bits". Return the veal to the skillet,
cover, reduce the heat to low, and simmer for 10 to 15 minutes. Baste
the veal occasionally with the pan juices, or simply turn the veal
over 2 or 3 times. To serve, transfer the veal to a heated platter or
individual serving plates. Add 1/4 cup of stock and boil briskly,
scraping the bottom and sides of the pan. When the sauce has reduced
to a thick, syrupy glaze, remove from the heat and adjust the
seasoning with salt and pepper. Stir in the 2 Tbs softened butter and
pour the sauce over the scallops. Serves 4.

Then just por it over cooked spaghetti.

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