served with Zucchini and Mushrooms in Mint Butter Presented by Ronna Reed for March 21, 2007
Vitello Tonnato (Serves 4) Here's what you'll need:
• 1 pkg. Celebrity Veal Leg Cutlets, Boneless (4 cutlets, about 1 lb. total)
• 1 teaspoon butter
• salt and pepper to taste
• 1 small (5oz.) can tuna, packed in oil
• 1 garlic clove
• 2 anchovy fillets • 1 cup olive oil • 1/4 cup capers • Juice of 1 lemon • 1 teaspoon salt • 1 lemon, sliced thin • parsley for garnish
Season defrosted cutlets with salt and pepper. Sauté cutlets quickly over medium high heat, one at a time, in butter. Remove to serving dish. Using a mortar and pestle, pound together garlic, anchovy fillets, salt and tuna to form a smooth paste. Add lemon juice and mix well. Slowly incorporate olive oil until fully blended and smooth. Add capers and stir together well. Pour sauce over cooked veal cutlets. Garnish with additional capers, lemon slices and parsley. Cover and refrigerate up to 2 days before serving or eat at once!
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Zucchini and Mushrooms in Mint Butter (Serves 4) Here's what you'll need:
• 2 medium zucchini, sliced in rounds
• 1/4 cup fresh mint leaves, julienned
• 2 cups fresh mushrooms, sliced
• 1 tablespoon butter
• salt and pepper
Melt butter in sauté pan. Add sliced mushroom and zucchini and cook over medium high heat until liquid has evaporated. Add mint strips and salt and pepper to taste.
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NY Cheesecake
Our New York cheesecake is a rich and creamy dessert with a light, graham cracker crust. Top it with fruit for an intoxicating delight, or just enjoy the rich texture on its own.[More Desserts]
Here's what you'll need:
