Vitello alla Ragosta
Description
Born in Sicily, restaurateur Joe Ventrice learned to cook from his grandmother. At his cozy Bluffton, SC, ristorante Dolce Vita, Joe satisfies regulars with hand- made pastas and other hearty, home-style cooking.
Here, Joe shares a customer favorite, Vitello alla Ragosta, featuring delicate veal over a bed of house-made roasted red pepper fettuccine tossed with fresh lobster!
Ingredients
| 6 ounces milk-fed veal scaloppini |
| salt and pepper |
| 1⁄4 cup flour |
| 3 tablespoons fresh extra virgin olive oil |
| 1⁄3 cup shallots (finely chopped) |
| 1⁄4 cup brandy |
| 1⁄3 cup fresh basil leaves (julienned) |
| 3⁄4 cup heavy cream |
| 3 ounces freshly cooked lobster (claws and knuckles) |
| freshly cooked red pepper fettuccine |
Directions
- 1
- Over medium high flame, heat two tablespoons olive oil.
- 2
- Salt, pepper, then lightly flour scaloppini.
- 3
- Shake off excess.
- 4
- Sauté quickly until lightly brown on both sides.
- 5
- Remove veal from pan and set aside.
- 6
- Add shallots to pan, add more olive oil if necessary, and sauté until shallots begin changing color.
- 7
- Add brandy to deglaze the pan and flame off alcohol.
- 8
- Add basil and heat briefly until basil begins to darken.
- 9
- Add heavy cream and heat until slightly thickened.
- 10
- Add salt and pepper to taste.
- 11
- Stir in freshly cooked fettuccine and lobster.
- 12
- Plate lobster pasta and top with warm veal. Serve immediately.
