Monday, 1 October 2012

Veal Scallops with Angel hair pasta and Gorgonzola Sauce!




Veal Scallops with Gorgonzola sauce served with angel hair pasta is Wee Bears....I cry Uncle dinner! If I'm in the dog house, I serve this and I'm out and running again!! It combines three of his favorites, veal, pasta and Gorgonzola. This not only a good choice now, but an excellent choice during the Winter. If you don't care for veal, try it with pork cutlets, beef steak or even a thick slice of egg plant sauteed.....mmmmmm!

Veal is quick to cook, so this is a good recipe for a quick mid week dinner or a elegant weekend dinner party. Everything can be done in less than 45 minutes.


Veal Scallop's with Gorgonzola Sauce

Ingredients:
2 T. unsalted butter
1 1/2 lb. veal scallops
1 1/2 T brandy
1 can beef stock (I use Swanson's, low salt)
1 can chicken stock (Swanson's, low salt)
2 c. heavy cream
2 c. crumbled blue cheese
Optional garnish Fresh Italian parsley

Note to cook: wine is for you while preparing this delicious dish! Available at Wineontheway.com. Just go to the website by clicking on the icon on the top right of my blog.

 Use a meat tenderizer, flat side to pound the scallops lightly, between plastic wrap. I like them super thin.


Melt the butter in a heavy large skillet over high heat. Work in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.


Season with salt and pepper after cooking. Transfer the veal to a platter and tent with foil. Then place into a warming drawer on medium if you have one. Option, would be to put in oven on low.




Put your big pasta pot on high filled with water, for the pasta.


Back to the sauce: Add brandy to skillet carefully! It may flame up! I am used to working with fire, so, this doesn't scare me, I just work with it!! This step burns the alcohol off and you are left with the delicious flavor of the brandy.........yum!  Scape up all the little brown bits in the skillet, this all will add to the flavor of your sauce.


Wee Bear calls me the "Sauce Queen" hahaha! My flat whisk is key to my sauce's and one of my favorite kitchen tools.

   Add the two stock's and boil until it is reduced to a generous cup..........now we have our liquid gold!! 


Add cream; boil until sauce is slightly thickened, about 12 minutes. Reduce heat to medium-low. Add the cheese and whisk until melted.



Simmer until thickened to sauce consistency. About 8 minutes.



While sauce is thickening. Put you fresh angel hair, fettuccine or speghetti  pasta in to cook, about 3 minutes.


Spoon the sauce over the veal and the pasta. Garnish with fresh Italian parsley. Your husband/wife, will think you're a ROCK STAR! This is a fabulous dinner!
        




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