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    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Thumbs up Farfalle with Veal, Lemon, and Pine Nut Sauce

    this is one of those recipes that you make when you find veal in the mark-down bin obviously, I don't get to make it often! LOL!
    Farfalle with Veal, Lemon, and Pine Nut Sauce
    1 lb pkg Farfalle
    4 1-inch thick boneless veal shoulder steaks
    1/4 cup all-purpose flour
    2 tbs butter
    2 tbs safflower or corn oil
    1/2 dry white wine
    1/2 tsp rosemary
    2 cups chicken broth
    2 strips lemon zest
    salt to taste
    pepper to taste
    Trim excess fat from the veal and cut each steak in half. If there is bone, include it in the dish, as it will add flavor to the sauce. Spread the flour for dredgig on a piece of waxed paper or on a wide plate. Heat half the butter and half the oil in a large, heavy, deep, lidded skillet until sizzling hot. Dredge the veal in the flour and add half the meat to the pan. Cook the steaks over moderately high heat, turning once, until brown on both sides, about 15 minutes. Transfer the veal to a platter and warm the remaining butter and oil in the skillet. Brown the second batch of veal steaks, then transfer to the platter. Add the wine and rosemary to the pan and cook, stirring with a wooden spoon, until the wine evaporates, about 1 minute. Stir in about 1/3 cup of the broth. Return the veal to the pan in a single layer, cover, and simmer over moderately low heat until the broth is absorbed, about 10 minutes. Stir in about 1/4 cup of broth and keep adding this quantity at 10-minute intervals, or as needed to keep the meat moist, for 1 hour. Add the lemon zest to the pan. Continue to cook the veal gently, keeping the pan covered, until tender, for 45-60 minutes longer. Keep adding the remaining broth at 10-minute intervals as necessary, and add 1/2 tsp of salt and the pine nuts 15 minutes before the meat has finished cooking. Transfer the veal to a work surface, cut it into slices about 1/4-in thick or 1/2-in dice, and return to the sauce. Stir in the pepper. Cook the farfalle according to package directions. Drain the farfalle thoroughly, toss with the veal sauce in the pan and serve immediately. 4 servings = about 875 calories.

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