Capellini With Veal And Tomatoes Recipes

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAPELLINI WITH TOMATOES, GARLIC, AND BASIL

Steps:

• Lightly coat a heavy nonstick skillet with cooking spray.
• Place over medium heat and add the garlic slices.
• Cook slowly until garlic is lightly and evenly browned.
• Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
• Cook just until the tomatoes are heated through, about 3 minutes.
• Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
• Drizzle pasta with olive oil and toss to evenly coat.
• Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
• Serve at once, tossing the mixture as you serve.

VEAL CAPELLINI

Steps:

• Boil water for pasta. Cook pasta for 5-8 minutes (until desired tenderness), drain and set aside.
• Cut onion and pepper into 1-2 inch thin slices. Heat 1 1/2 tablespoons of olive oil in pan. Saute onions and peppers until browned. Add rest of olive oil and veal slices, saute until veal is cooked through. Drain.
• Heat marinara sauce on medium heat in a medium sauce pan. Add veal, onions and peppers into sauce and continue to heat. Add basil, garlic, oregano, parsley, salt, and pepper to sauce and heat while stirring until hot.
• Top angel hair pasta with veal sauce and enjoy.

VEAL SCALOPPINE WITH TOMATOES

Steps:

• Dredge the veal in the flour, salt and pepper mixture.
• Dip in milk, then again in flour, set aside meat.
• Heat 1 tbsp of oil and 1 tbsp butter in large pan.
• Add the veal and cook until light brown on both sides.
• Remove veal and keep warm.
• Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
• Cook over moderate heat 5 minutes.
• Add the cream and cook over high until bubbly.
• Add veal to reheat.
• Serve with hot fettuccine and garnish with parmesan cheese.

CAPELLINI WITH VEAL AND TOMATOES

Steps:

• Cook pasta according to package directions; drain. Set aside and keep warm.
• Cook the bacon in a large skillet over medium heat until it is transparent. Add the onion, and cook, stirring constantly, until the bacon is crisp and the onion is tender. Sprinkle the veal with the flour; add the veal to the skillet and cook, stirring constantly, until the veal is lightly browned.
• Stir in the wine and the next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer for 10 minutes, or until veal is almost tender.
• Add the tomatoes and olives; cover and simmer 5 to 7 minutes or until thoroughly heated. Add the prosciutto; cover and let stand for 2 minutes.
• Serve the veal mixture over the reserved pasta; sprinkle with parsley.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• 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 oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more 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; stir until melted.
• Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.