Zeek's Veal scallopini Rigatoni

[Zeeker]

I was off yesterday and decided to do a big old pot of pasta. I love making Veal Scallopini Rigatoni and Cajun it up a bit.

Start off with the holy trinity and slice my Veal into strips.



I also added some of my Kahuna Sausage (Pan fried) and chopped into small pieces...



Add the onions to the pot along with some seasoning...



Next the Bell Peppers and Celery along with the leaves...



Finally after 15 minutes the mushrooms go in...



Next I put the Veal Strips in...



After that the Sausage goes in...



Add my super secret 1 can Tomato Paste...



Then let simmer for 40 minutes...



Add 2 Jars of my mom's Sauce...



Then let simmer for 2 hours, stir every 15 minutes and wait for the magic...



After 2 hours you are good to go...



Boil some Rigatoni (Al Dente) and pour the sauce on along with some freshly grated Parmesano Reggiano. I just love this dish...



Thanks for checking out my pasta...

[Slanted88]

Rib sticking deliscious!

[Kyote]

deilightfull my man. a glass of red wine and some of gunslingers bread would be rather nice ole chap..again well done in the kitchen ole boy. puntas para usted.

[Gunslinger]

Oh yeah. That looks damn good. from here as well.

[blues_n_cues]

damn, that would be the ticket right now.

[Bassman]

I don't know how many points you need, but I'm sticking mine right next to the others.

[Richtee]

Interesting... altho it's not a scallopini really. Scallopini is cutlets of veal or chicken pounded out pretty flat, dreged in flour and seasonings and quick fried. Hmm I guess it's more a heavy-duty bolognese sauce. Sounds delightful whatever ya call it tho.

Here's a good scallopini recipe

SAUTEED VEAL SCALLOPINI WITH LEMON
SAUCE
1 lb. boneless veal slices
2 tbsp. vegetable oil
1/4 c. butter
Flour
Salt and pepper to taste
1/2 cup dry white wine
1/2 cup chicken broth/stock
2 tbsp. lemon juice
2 tbsp. finely chopped fresh parsley
1/2 lemon, thinly sliced
2 tbsp. capers

Pound veal cutlets to about 1/4 inch thickness between wax paper sheets.
Heat oil and 2 tablespoons butter over medium high heat. Dredge veal in flour, shake off excess. Cook veal until lightly brown on both sides, about 2 minutes. Transfer to warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, wine and broth scraping loose the cooking residue. simmer and reduce about 50%. Add remaining butter, capers, and parsley. Heat back to simmer, Add veal, turning pieces in sauce to warm. Transfer to serving dish; pour sauce over veal. Serves 2-4.

There are also Marsala and Piccata variations- delish!

[lynsey123]

Clean up on isle six

[Kingudaroad]

Just like my Grandma Rose used to make!! Points!

[Zeeker]

Interesting... altho it's not a scallopini really.

I agree Rich but I bought them to make scallopini and ended up making this with them instead.

[Richtee]

I agree Rich but I bought them to make scallopini and ended up making this with them instead.

AhhhHA! Hey..all's well that ends well I say! Bravo!

[Uncle-Honky]

Now that is one good looking dish there buddy! Holy smokes that is fantastic! DAMN...I went and tried to taste that there goodness and the screen shocked the sh** outta me tongue

[Kyote]

Add my super secret 1 can Tomato Paste...

just wonderin was it arturo's. I think we can wear him down.

[Slanted88]

Just showed Louie....Game on hot rod!....tasty!

[Fishawn]

Zeeker, Nice Work!