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Tonight's Dinner: Veal Saltimbucco on Angelhair Shirataki noodles with Creamy Mushroom Pesto sauce. Garden Salad and Glass of Pinot Grigio. Saltimbucco translates from Italian into English as "jumps in mouth" ... you'll probably need a fork, but these tasty little roll-ups of veal #scallopini and #prosciutto will bounce on your taste buds! Drain Shirataki and sauté noodles in olive oil and minced garlic, set aside. Slice mushrooms, sauté in olive oil with minced garlic and fresh Basil. Layout scallopini (thin slices of veal), if needed pound lightly with smooth side of meat mallet to be length & width as your Prosciutto slices, cover veal with prosciutto, a couple leaves of fresh #Sage, and roll up lengthwise and secure with toothpick. Lightly dust veal rolls with flour and sauté in ½ olive oil and ½ butter with remainder of sage over medium heat. When browned on first side turn veal over continue browning. Pour some white over mushrooms, turn up heat to medium high and reduce wine. I used Pinot Grigio I had open, it's sort of similar to French Chardonnay but not oaky, very clean and crisp! When browned on both sides set Saltimbucco aside, I plated mine over my Shirataki, and added some mushrooms. Then deglaze pan over medium heat with white wine, reduce in half, add a tsp flour, cook to thicken, add ½&½ to make creamy smooth sauce, add fresh shredded #Parmesan and top Saltimbucco. Served with salad and glass of wine you cooked with. Buon Appetito! 😋 #TonightsDinner #Veal #Saltimbucco #Angelhair #Shirataki #Mushroom #Pesto #Salad #PinotGrigio #wine

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