Name: Scaloppine di Vitello con Peperoncini (Sautéed Veal with Roasted Red Peppers)
Yield: Serves 4
Ingredients: 8 teaspoons anchovy puree; 4 teaspoons finely minced garlic; 8 tablespoons pine nuts, toasted, plus additional for garnish; 8 teaspoons chopped fresh chives, plus additional for garnish; ¼ cup preserved lemon zest with syrup (see Note); 2 cups heavy cream; ¾ cup (or as needed) olive oil; Salt and freshly ground pepper; 2 pounds veal tenderloin, cut into sixteen ½-inch-thick slices, about 2 ounces each; 2 large red peppers

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Half a pound of meat per person seems like a lot but it shrinks considerably when pounded and sautéed and just doesn’t look like much. The sauce sounds very rich, but the richness is cut by lemon zest. You can increase the amount of pasta if you want to stay with a smaller meat portion. You may also omit the anchovy, but the sauce will not have that wonderful subtle flavor that only anchovy can impart.