I love the names of traditional Italian dishes.
I know, as a food blogger, I should have called this dish: Braised Veal Scallops with Mushrooms and Tomatoes.
Drowned Veal just sounds so much more interesting, don’t you think?
Drunken Pork is on the next page…. Both are from ‘Tuscany, The Beautiful, Cookbook’.
This has been modified… I never can resist adding wine.
Total time: 75 minutes
- 12oz (350gr) veal cutlets, thinly sliced
- 4oz (120gr) cremini mushrooms, chopped
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 tbs sage, crumbled
- 2 cups chopped tomatoes
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs olive oil
- In a large, nonstick skillet heat the oil over medium high heat.
- Add the veal and quickly brown on both sides, about one minute each.
- Remove to a plate.
- Add the shallots, mushrooms, garlic and sauté until tender and starting to brown.
- Add wine and stir, scraping up any browned bits on the bottom of the pan.
- Return veal to pan, add sage and tomatoes.
- Reduce heat, cover and simmer for an hour.
- Uncover, increase heat and let cook rapidly until sauce is reduced and thickened slightly
- Serve – with polenta of gnocchi.
Actually, the Chinese do an excellent job of naming food, too. One of my favorites, that I haven’t made in years (and should…) is ‘White Cut Chicken and Ham in Green Paradise’.
They also have a drunken chicken… Which, if memory serves, is much more drunk than the Italian pork. The pork is braised in wine; the chicken is marinated in rice wine, then cooked in it, then soaked in more rice wine for 3 days. (Note to self: get out ‘1,000 Recipes Chinese Cookbook’)
Every week in my French class we have to tell ‘the class’ what we did over the weekend. Since we are all trapped in our houses by the rain and mud, all we hear is a chorus of ‘rien de spécial’ – with the occasional bit about watching rugby or football on the telly.
So there you have it for today – nothing special…. The dogs are bored, the humans are bored and we all have cabin fever.