A dish that captures the essence of a fabulous pasta sauce: simple but intense flavors cooked with thought and care and a dash of panache.
Kip Dawkins
Veal, rosemary and lemon pasta
VEAL, ROSEMARY AND LEMON PASTA
1/2 lb. veal cutlets (schnitzel)
juice of one lemon
1 1/2 teaspoons plain flour
1/2 cup fresh rosemary tips, whole if tender, minced if tough
2 teaspoons fresh garlic, minced
1 teaspoon freshly cracked pepper
1 cup beef broth
2 tablespoons olive oil
1 tablespoon lemon rind
salt to taste
Slice the veal into narrow strips, about 1/4 inch wide and 2 inches long. In a bowl, combine the veal, lemon juice, half of the pepper, the flour, half of the garlic and salt. In the heated oil, add the rest of the garlic and toss in the veal mixture. Stir frequently until meat changes color. Add the rest of the pepper. Add the rosemary, and keep stirring. After cooking for about five minutes, add the broth and stir well, lower the heat and cover to cook for about five to 10 minutes more, until the meat is tender.
Toss the sauce with al dente pasta (preferably a large shape such as rigatoni), and serve hot, with lemon rind sprinkled on top.
—Serves four
More recipes at VirginiaLiving.com/Recipes
