Here’s a little foodie flashback to last year.
The Place: Tuscany.
The Setting: Our Villa.
The Dish: Veal Piccata.
The wife and I were fortunate enough to spend a week in a villa just outside of Florence, in the Tuscan region of Italy last year.
So, let’s set the scene. We had just spent the day driving from Verona to the villa, and it was getting late, twilight was setting in, and we were starved. We found a little grocery store that was still open (stores keep notoriously odd hours in Europe) and we grabbed a few items fast. They had some lovely scallops (thin slices) of veal, so we rang that up along with a few other trifles and necessities (i.e., wine) for the evening.
Note: This isn’t the most perfect recipe for veal Piccata that I’ve ever found, but since we were in a hurry, and just had a few basic ingredients at hand, it is what we went for. It actually made for a very simple, yet very tasty little dish.
4 scallops of veal, about a half pound, sliced very thin
Add olive oil to frying pan, and saute the veal scallops, in batches if necessary, over hight heat for about a minute a side.
Voila, a delish dish in minutes.
Well, almost complete:
Until next time,