Veal Farfalle

      

   

One of my favorite stores is Williams-Sonoma.  I love to go in there and pine over their All-Clad stainless steel cookware.  I know, it's not normal, but they're so shiny!  I could spend hours playing with all of the kitchen gadgets, milling through their spice and sauce section, and seeing what new seasonal items are on display.  Occasionally, I flip through their cookbook collection.  They carry the standard celebrity chef selection, many of which I already own, as well as their own collection of cookbooks.  The recipe below is inspired from a recipe I saw in one of their books, and is quick, easy, and very tastey.  The veal I used was from the veal scallopini cutlets I did not use in a previous Veal Saltimbocca recipe.  Many times, when you buy a packet of veal, you will get full-sized pieces suitable for main dishes, but also smaller pieces you may not want to use for Saltimbocca, Marsala or other scallopini dishes.  Save them for this recipe for a fast mid-week meal.  Serves 2

Ingredients:

2 handfuls farfalle bow-tie shaped pasta

3 tbsp oil

4 small or 2 large thin veal cutlets, diced into 1/2 inch squares

salt/pepper

1/4 cup flour

1 shallot, diced

1 clove garlic, diced

1/2 cup white wine

1 1/2 cups chicken stock

grated Parmesan cheese

Directions:

Bring water to boil in a medium-sized pot, salt the water and cook pasta for 12 minutes or until cooked but still firm.  Meanwhile, heat 2 tbsp oil in a large saute pan over medium heat.  Season the veal with salt and pepper, and place in a large ziploc bag with the flour.  Shake or tumble the veal to coat.  Remove the veal pieces, shaking off excess flour, and sautee in pan.  Allow veal to brown on one side for a few minutes, then shake pan or flip with tongs to cook the other side a couple minutes more.  When veal is browned all over, remove to a plate.  Add another tbsp of oil if necessary and add shallots.  Cook shallots a few minutes to soften, taking care not to let them burn.  Add the garlic and cook for 30 seconds.  Add the wine and deglaze by scraping the browned bits off the bottom of the pan.  Let the wine simmer down to a tbsp and add the stock and stir.  Simmer the stock down to a cup.  The flour in the pan will help the stock thicken.  Return the veal to the pan to reheat, and fold in the cooked pasta, coating the farfalle in the sauce.  Serve in pasta bowls, finishing with grated Parmesan on the top of each.