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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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When entertaining at home, I love to prepare dishes from restaurants that specialize in fine dining ! This combination of shrimps & veal with egg noodles is from Guiseppe Schieda, the Evecutive Chef at Gatsby's in Toronto. Ingredients:
1 lb provini veal |
1 tablespoon flour |
1 tablespoon olive oil |
1 tablespoon butter |
4 ounces dry white wine |
12 large shrimp, peeled |
1 tablespoon flour |
1 tablespoon olive oil |
2 teaspoons chopped garlic |
2 -3 ounces brandy |
1 1/2 cups plum tomatoes, chopped |
8 slices bacon |
5 -6 green onions, chopped |
3 ounces dry white wine |
8 ounces heavy cream (35%) |
400 g broad egg noodles |
Directions:
1. VEAL: Cut into 8 slices, pound very gently& dredge lightly through flour.
2. Preheat a frying pan with oil until very hot.
3. Saute both sides of each piece of veal very lightly, then remove from pan.
4. Remove the oil& return the veal to the frying pan; add butter& when melted halfway, pour in the wine.
5. Remove the pan from the heat- keep covered in warm oven until ready to assemble.
6. SHRIMPS: Butterfly the shrimp, flour gently& shake off excess.
7. Preheat another frying pan with oil, saute the shrimp very quickly, then add garlic& brandy.
8. Add tomatoes, bring to a boil& boil for 30 seconds.
9. Remove pan from heat- keep covered in warm oven until ready to assemble.
10. SAUCE: Cut bacon in julienne strips& cook in another frying pan; when half cooked, add onions& saute.
11. Drain excess fat from pan, add wine& cook until almost evaporated.
12. Stir in cream& remove from heat- keep covered in warm oven until ready to assemble.
13. NOODLES: Cook according to package directions until el dente.
14. Drain well& combine with sauce.
15. ASSEMBLY: Place all 3 pans on heat until food is heated but not overdone.
16. Place veal on one side of individual plates& shrimp on the opposite side with noodles in the middle- or serve each dish in individual platters.
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