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- Scaloppine di Vitello con Salsa di Gorgonzola
- (Veal Scaloppine with Gorgonzola Sauce)
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Ingredients:
1 cup beef stock or beef broth
1 cup chicken stock or chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) extra virgin olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese
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- Directions:
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- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess.
Heat 1 tablespoon olive oil in heavy large skillet over high heat.
Working in batches, add veal and saute until cooked through, about 2 minutes per side.
Transfer veal to platter; tent with foil to keep warm.
Repeat with remaining veal, adding more olive oil to skillet as necessary.
Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet.
Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes.
Add 1/3 cup Gorgonzola cheese; stir until melted.
Pour sauce over veal.
Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola. Serves 4.
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- That's it!
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