Capellini With Veal and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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When I was young and in love, my sweetheart and I would frequent an Italian restaurant at least twice a week. It was a family owned place, and the owner often had his mother make special dishes for us. Ingredients:
1 (16 ounce) package capellini |
2 slices bacon, cut into 1-inch pieces |
1 large onion, thinly sliced |
1/2 lb veal cutlet, cut into 1-inch strips |
2 tablespoons flour |
1/2 cup chablis (any dry white wine) |
2 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
5 medium tomatoes, cut into wedges |
10 ripe olives, pitted and cut in half |
2 ounces prosciutto, cut into 1-inch strips |
2 tablespoons fresh parsley, chopped |
Directions:
1. Cook pasta according to package directions; drain. Set aside and keep warm.
2. Cook the bacon in a large skillet over medium heat until it is transparent. Add the onion, and cook, stirring constantly, until the bacon is crisp and the onion is tender. Sprinkle the veal with the flour; add the veal to the skillet and cook, stirring constantly, until the veal is lightly browned.
3. Stir in the wine and the next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer for 10 minutes, or until veal is almost tender.
4. Add the tomatoes and olives; cover and simmer 5 to 7 minutes or until thoroughly heated. Add the prosciutto; cover and let stand for 2 minutes.
5. Serve the veal mixture over the reserved pasta; sprinkle with parsley.
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