Veal Scaloppini With Wine, Mushrooms And Green Olives

Recipe Ingredients

3/4 lb	340g / 11oz	Linguini
1/4 cup	59ml	Extra-virgin olive oil - plus
		Some for drizzling
3		Pancetta or bacon - chopped
1		Onion - chopped (small)
16		Crimini or button mushrooms - chopped
1 lb	454g / 16oz	Veal scaloppini - cut 1" strips
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - smashed
1 cup	237ml	Dry white wine
16		Pitted large green olives - coarsely chopped
		Handful chopped flat-leaf Italian parsley
1 tablespoon	15ml	Butter - cut into pieces
1/3 cup	65g / 2.3oz	Grated Parmigiano-Reggiano or Romano

Recipe Instructions

Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm.

Preheat a large, heavy skillet over medium to medium-high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.

Season veal strips with salt and pepper. In a second skillet preheated over medium-high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal, searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat.

Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms.

Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C07) - from the TV FOOD NETWORK

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