Ingredients- ¼ cup olive oil
- 6 cloves shallots
- 6 cloves garlic
- 12 slices pancetta
- 1 cup sundried tomatoes
- 1½ cup white wine
- 1 lb shrimp (peeled, deveined)
- 2 cups arugula
- ¾ lb spaghetti
Instructions- Sauté the shallots, garlic, pancetta in the olive oil.
- Add the sundried tomatoes.
- Add the white wine, allow to reduce.
- Simmer and add the shrimp; allow to cook covered for 5 minutes.
- Reduce heat, add arugula and toss.
- Add cooked spaghetti and toss.
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Ingredients- 4 veal scaloppine (¼-½ inch thick)
- 1 lemon (sliced thin)
- 4 slices proscuitto
- ½ cup white wine
- ½ cup chicken broth
- 14½ oz can whole tomatoes (drained and chopped)
- ½ cup cream
- sage
Instructions- Season the veal scaloppine with salt and pepper.
- Add two slices of lemon to each scaloppa, and a sage leaf on each lemon slice.
- Press a slice of proscuitto on each scaloppa.
- Warm olive oil in a skillet on medium-high heat.
- Sauté the scaloppine, proscuitto side down, for 2 minutes.
- Turn over and sauté for 1 minute.
- Keep scaloppine warm in the oven while cooking the sauce.
- Deglaze the skillet with the white wine, scraping the burnt bits.
- Add the chicken broth and allow to reduce.
- Add tomatoes, cream, salt and pepper.
- Top the veal with the sauce and add some chopped sage.
Notes- So delicious!
- Really quick; around 20 minutes to prepare and cook.
- Quite expensive; $16 for the veal, $4 for the proscuitto.
- I used really thin veal scaloppine from Whole Foods, and overcooked it a bit. 1 minute on each side might have been enough.
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