Primavera sauce is incredibly variable; some people like some vegetables, and some vegetables do better in one vegetable patch as opposed to another, so no two recipes are alike, though they all do share the freshness of spring. This sauce will work quite nicely over scaloppini, and preparing a tasty meal with it will take minutes. To serve four:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (500 g) baby zucchini
- 2 ribs from the heart of a celery plant
- 2 small carrots
- A scallion
- 1/2 cup tomato sauce
- 3/4 cup milk
- 5 basil leaves, shredded
- A small bunch parsley, minced
- A pinch of shredded hot pepper
- Olive oil
- Salt to taste
- 1 pound (500 g) veal scallops
- 1/4 cup olive oil
Preparation:
Wash the zucchini, trim their tips, quarter them lengthwise and dice them. Finely slice the scallion. Wash the celery, peel the carrot, and dice both.
Heat 1/4 cup olive oil in a pot, flavor it with a healthy pinch of red pepper flakes, and after a second add the scallion, carrot and celery; cook, stirring, over a medium flame for about 4 minutes, and then add the zucchini. Mix well, and then add the tomato sauce and the milk. Reduce the heat to low and simmer for about 10 minutes. Check seasoning, and raise the flame if need be to thicken the sauce. Once it is the proper consistency, turn off the flame and stir in the parsley and basil.
While the sauce is simmering, heat a quarter cup of olive oil in a skillet broad enough for all the scallops to lay flat and cook them over a brisk flame, turning them once (figure 2-3 minutes per side at the most). Salt them lightly, transfer them to a serving dish, spoon the sauce over them, and serve them with a tossed salad and lots of crusty bread. The wine? A Chianti d'Annata would be nice, as would a Dolcetto.
Yield: 4 servings veal scaloppine primavera.
Heat 1/4 cup olive oil in a pot, flavor it with a healthy pinch of red pepper flakes, and after a second add the scallion, carrot and celery; cook, stirring, over a medium flame for about 4 minutes, and then add the zucchini. Mix well, and then add the tomato sauce and the milk. Reduce the heat to low and simmer for about 10 minutes. Check seasoning, and raise the flame if need be to thicken the sauce. Once it is the proper consistency, turn off the flame and stir in the parsley and basil.
While the sauce is simmering, heat a quarter cup of olive oil in a skillet broad enough for all the scallops to lay flat and cook them over a brisk flame, turning them once (figure 2-3 minutes per side at the most). Salt them lightly, transfer them to a serving dish, spoon the sauce over them, and serve them with a tossed salad and lots of crusty bread. The wine? A Chianti d'Annata would be nice, as would a Dolcetto.
Yield: 4 servings veal scaloppine primavera.
