Free Recipe Voluptous Veal with Rigatoni

Recipe Type: M Recipes

Recipe Preparation: cook

Cooking Ingredients for Voluptous Veal with Rigatoni Recipe

6 tb Unsalted butter
1 md Onion; chopped
1/4 c Minced shallots
1/2 c Dry white wine
2 c Whipping cream
1 tb Freshly cracked black pepper
2 tb Chopped fresh basil -or-
1 tb Dried leaf basil
1-1/4 lb Veal for scaloppine; cut in
-4 slices; pounded thin
8 oz Dried rigatoni
2 tb Olive oil
1/2 lb Lean; heavily smoked country
-bacon; cut in 1/2 pieces,
-crisply cooked & drained
1/4 c Dijon-style mustard
Liquid hot-pepper sauce
2 tb Finely chopped parsley

Voluptous Veal with Rigatoni Preparation

Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add cream, bring to a simmer & cook until slightly thickened. Set aside. Pound pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup butter; add veal & cook until lightly browned on both sides, turning once. Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook pasta according to package directions just until tender to bite. Drain, return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste & adjust seasonings. Add sauce to pasta & toss until well coated. Remove platter from oven; transfer veal to another dish temporarily. Place pasta mixture in center of platter, then encircle with veal. Sprinkle pasta over center of pasta. Serve with additional hot-pepper sauce, if desired. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).

Cooking Temperature:

Recipe Serves: 4

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