Veal With Black Truffles - ...

By á-170456

Ingredients

• 6 veal cutlets abt 1/4" thick - (8 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 8 ripe strawberries stemmed
• 6 tablespoons unsalted butter
• 3 ounces black truffle paste
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 1/2 cup thin shavings of Pecorino cheese
• 2 fresh or frozen cooked artichoke hearts cut in thin slices

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees.

Rub salt and pepper all over the veal slices and set aside.

Mash the strawberries in a small bowl with a fork and set them aside.

Melt 4 tablespoons of the butter over medium-high heat in a small sauce pan. Stir in the strawberries and cook for 1 minute. Stir in the truffle paste and blend it in well. Set aside.

Melt the remaining butter over medium-high heat in a 10- to 12-inch saute pan. Brown the cutlets in batches, cooking them about 1 minute on each side. Remove them as you cook them to a baking dish. Keep warm.

Stir the wine and flour into the drippings in the saute pan and cook it until it is smooth, about 1 minute. Stir in the strawberry and truffle mixture and cook until the sauce is slightly thickened. Spoon the sauce over the veal slices. Cover the sauce with the cheese shavings.

Bake the veal for 5 minutes or just until the cheese is melted. Sprinkle the artichoke slices over the veal and serve at once.

This recipe yields 6 servings.