VEAL WITH TOMATOES, OLIVES AND LEMON
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams
FETTUCCINE WITH HEIRLOOM TOMATOES, CAPERS, OLIVES AND ARUGULA
Steps:
- In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil. Add the garlic and onions and cook, stirring often, until translucent. Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes. Season with salt and pepper and keep the sauce warm. In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes. When the pasta is done, drain and add to the sauce. Toss well, and keep the pasta warm.
- In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers. Cook together until the tomatoes have softened, about 5 minutes. Add the arugula and basil. Toss together well and season with salt and pepper.
- To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil. Garnish with lots of grated Parmesan.
VEAL-FILLED PASTA WITH TOMATO SAUCE: MANICOTTI MAGRI
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
TOMATO BASIL FETTUCCINE
"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
VEAL SCALOPPINE WITH TOMATOES
The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.
Provided by Baby Kato
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dredge the veal in the flour, salt and pepper mixture.
- Dip in milk, then again in flour, set aside meat.
- Heat 1 tbsp of oil and 1 tbsp butter in large pan.
- Add the veal and cook until light brown on both sides.
- Remove veal and keep warm.
- Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
- Cook over moderate heat 5 minutes.
- Add the cream and cook over high until bubbly.
- Add veal to reheat.
- Serve with hot fettuccine and garnish with parmesan cheese.
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
FETTUCCINE WITH DRIED TOMATOES AND OLIVES
A nice change from pasta in a tomato sauce or Alfredo sauce. Make sure to use a nice flavorful olive oil, not the "light" kind, which has almost no olive flavor. Spaghetti can be substituted for the fettucini, but I prefer the broader strands. I break fettucini into thirds before dropping in the boiling water to avoid need to twist strands on fork several times. For a lower-sodium alternative, I omit the olives and reduce the parmesan cheese to 1/4 cup. UPDATE: Since first posting this recipe, I've started using a mixture of 1/4 cup parmesan and 1/4 cup romano in place of 1/2 cup parmesan. You could also use just romano cheese if you prefer: go with your personal taste preference.
Provided by echo echo
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the fettucini in boiling salted water over medium high heat until al dente (about 10 minutes).
- Toss the fettucini with the olive oil.
- Add the tomatoes, olives and Italian seasoning and toss.
- Top with parmesan cheese.
Nutrition Facts : Calories 510.6, Fat 22.6, SaturatedFat 5.2, Cholesterol 74.9, Sodium 566, Carbohydrate 61.4, Fiber 4.3, Sugar 5.3, Protein 17.1
BRAISED VEAL ROLLS WITH PASTA AND OLIVES
Make and share this Braised Veal Rolls With Pasta and Olives recipe from Food.com.
Provided by Pietro
Categories Veal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut red peppers into quarters. remove seeds and membranes. Grill peppers, skin side up until skin blisters and blackens. Peel away skin.
- Place spinach leaves over each veal steak, top with red peppers. Roll veal tightly and secure with toothpicks.
- Heat in a heavy pan, 2 tablespoons of oil. Add veal in batches, cook until browned all over, remove and drain on paper towel.
- Heat remaining oil in same pan, add finely chopped onion and crushed garlic. Cook, stirring until soft.
- Add puree, wine, sugar and veal. Simmer covered for 15 minutes.
- Add pasta and pitted black olives, simmer, covered for a further 7 minutes or until pasta is tender.
- Serve veal sliced, with sauce and sprinkled with shredded fresh basil.
- Any small pasta can be used.
Nutrition Facts : Calories 442.2, Fat 21.7, SaturatedFat 5.8, Cholesterol 123, Sodium 355.7, Carbohydrate 27.2, Fiber 5.6, Sugar 10.9, Protein 34
LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY
Provided by Charlie Jones
Categories Blender Cheese Olive Pasta Tomato Vegetarian Quick & Easy Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
- Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.
FETTUCCINE WITH VEAL, OLIVES & TOMATOES
This quick and easy Fettuccine dish is served along side veal scallopine and topped with olives and tomatoes.
Provided by A Taste of Brooklyn
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
CAPELLINI WITH VEAL AND TOMATOES
When I was young and in love, my sweetheart and I would frequent an Italian restaurant at least twice a week. It was a family owned place, and the owner often had his mother make special dishes for us. This recipe reminds me of one of those, although credit must go to Carol Monahan, the original poster of this recipe.
Provided by breezermom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain. Set aside and keep warm.
- Cook the bacon in a large skillet over medium heat until it is transparent. Add the onion, and cook, stirring constantly, until the bacon is crisp and the onion is tender. Sprinkle the veal with the flour; add the veal to the skillet and cook, stirring constantly, until the veal is lightly browned.
- Stir in the wine and the next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer for 10 minutes, or until veal is almost tender.
- Add the tomatoes and olives; cover and simmer 5 to 7 minutes or until thoroughly heated. Add the prosciutto; cover and let stand for 2 minutes.
- Serve the veal mixture over the reserved pasta; sprinkle with parsley.
Nutrition Facts : Calories 451.8, Fat 10.5, SaturatedFat 2.4, Cholesterol 32.8, Sodium 313.6, Carbohydrate 66.3, Fiber 4.5, Sugar 6, Protein 19.1
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