Meat Street · Recipes

Veal Piccata with Cavatelli

Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven. When cool, cut into small chunks. Finely chop 1/2 cup sun-dried tomatoes.

In a large non-stick fry pan, heat a thin coat of olive oil on high heat. Quickly brown milk-fed veal cutlets, pounded to about 1/4″, on each side. Do it in stages so they don’t touch. Sprinkle with ground pepper and garlic powder. Remove to a plate after each stage. In the same pan with leftover drippings, brown a minced shallot. Add a couple pats of butter. Deglaze with 1/4 cup dry white wine. Add juice of 2 lemons and 1/3 cup capers. Stir. Turn off heat.

In a large pot, add fresh cavatelli to boiling water. After water comes to a full boil again, cook for 5 minutes until tender and not too al dente. Drain. Bring fry pan back to high heat and place veal cutlets and juices back into the sauce until just heated. Serve with shallot, lemon, caper sauce and cavatelli topped with zucchini and sun-dried tomatoes. Sprinkle with romano-parmesan grated cheese.

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Fish · Recipes

Cod with Yogurt Dill Sauce

In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more. When ready to cook, bring sauce to room temperature.

Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter. Quickly brown on each side, so moist and not overcooked. Remove from skillet and spoon sauce over cod. Serve with rice and fresh asparagus vinaigrette. Serves 2.