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

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.