Best Fettuccine With Veal Olives Tomatoes Recipes

VEAL-FILLED PASTA WITH TOMATO SAUCE: MANICOTTI MAGRI

Steps:

• Preheat the oven to 350 degrees F. In a large pot of boiling, salted water, cook the manicotti tubes according to package directions. Drain, rinse in cold water, and pat dry. In a nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook it, stirring occasionally, for 5 minutes. Add the meat, lemon pepper, oregano, salt, and pepper, and cook, stirring, until the meat is no longer pink. Transfer the meat to a bowl, add the parsley, tomatoes, ricotta, and half the Parmesan, and fill the pasta tubes with the meat mixture. Spoon 1 cup sauce in bottom of shallow baking dish, top with the filled pasta tubes, and spoon the remaining sauce over them. Sprinkle with Parmesan and bake for 25 to 30 minutes, or until sauce is bubbling.

VEAL WITH TOMATOES, OLIVES AND LEMON

Steps:

• Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
• Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.

VEAL SCALLOPINI WITH OLIVE AND SUN-DRIED TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
• Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
• When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

VEAL PARM WITH SPAGHETTI

Steps:

• For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute.
• Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.)
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets.
• Preheat the broiler with the rack on the highest setting.
• Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.
• Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes.
• Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta.
• Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving.

FETTUCCINE WITH VEAL, OLIVES & TOMATOES

Steps:

• In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute.
• Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally.
• Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate and serve.