Veal Scaloppini Florentine and Sauteed Zucchini

(Serves 4)

 

• 4 veal scaloppini of about 5 oz each
• Canned plum tomatoes, 11 oz
• 1 large shallot, finely chopped
• 1 stalk of celery, finely chopped
• 1 carrot, finely chopped
• 1 glass of red wine
• 4 Tbsp of extra virgin olive oil
• 4 basil leaves
• 1 sprig of thyme
• 2 Tbsp of flour
• Salt and white pepper
• Vegetable broth

 

Sauté the finely chopped celery, carrots and shallot with the oil; when the vegetables are turning transparent.  Dust the veal with flour, add the meat and sauté over a high heat, turning often.

Add the wine, allow this to evaporate completely and add the tomatoes and the basil.  Season with salt and pepper and cover.  Continue to cook over a low heat for about 1/2 hour, adding a little of vegetable broth to obtain a sauce.  Serve and garnish with a sprig of thyme.

 

Sautéed Zucchini

• 6 medium zucchini
• 2 garlic cloves, finely chopped
• 3 Tbsp of chopped Italian parsley
• 5 Tbsp of extra virgin olive oil
• Salt and white pepper
• 1 sprig of Basil
• 2 Tbsp of Chianti extra virgin olive oil

 Cut the Zucchini lengthwise and then crosswise in ¼-in. pieces.  Heat the oil in a non-stick pan and cook the zucchini over a high heat until they are turning lightly golden, yet crispy in texture. Add the chopped parsley. Season with salt and fresh ground pepper. Serve with a sprig of basil on top and a drizzle of extra virgin olive oil from Chianti.