[Todays Dinner] Veal scaloppine with caper sauce and lemon pasta

so today I am cooking some veal, I got to cutlets from the local butcher because well, baby cows that live in their own filth and are force fed all day long are delicious

it's going to be served on a bed of lemon pasta and served with a caper sauce (white wine, lemon juice, capers --etc)

so to start, have to do some prep work, like make the pasta

start with a cup of flour in your mixer, for this meal I'm using semolina flour

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make a well in the middle of the flour and fill it with one egg, a tbsp of olive oil, a pinch of salt

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mix for a few minutes and add a tbsp (or so) of water so the mixture will stick together when you squeeze it in your hand, then remove it from the ball and work with your hands until the you can form a nice smooth ball

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place that ball in a damp paper towel for twenty minutes

(I'm still waiting 20 minutes atm)

moar ketchup

while the dough proofs a little, I will pound out the veal

before
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after
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in crazy bizzaro world I roll the pasta out

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and cut

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let the dredging begin!

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in process

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and done

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time to cook more :)

looks good!

Ugh... so much oil in that dough. You should just use all egg yolk... forget the water and oil.

you may say that, but it's literally some of the best pasta I've made yet

to continue:

veal seared on each side about 1 1/2 minutes (give or take)

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after the veal has been transfered to a warming oven @ 200 the pan is deglazed with white wine and lemon juice

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let the sauce simmer away

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and

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finish the pasta

****biggest mistake

I used these "canned" artichoke hearts, we ate around them....use fresh only...4 serious

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I wish I hadn't done this :)

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and plated

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like I said, the artichoke hearts were a mistake, but we just ate around them.

(so leave those out)

pasta dough
1 cup flour
1 egg
1 tbsp oil
1 tbsp water (maybe less)
pinch salt

veal
cutlet pounded flat
salt, pepper, white pepper
dredged in flour/bread crumb
cooked in butter and olive oil (1:1) for 1 to 1 and a half minutes
place in oven @ 200 to keep warm

sauce
take veal pan
deglaze with a cup of wine and the juice of 1 lemon
pinch pepper
whisk
tbsp tomato paste
2 tbsp caper
whisk more
pour over veal and serve sprinkled with parsley

once pasta is made and sauce is almost done toss the pasta in a butter with oregano and parsley (couple pinches each)

:sunny:

Your pasta dough was too wet.

It should be much drier, and there shouldnt be any smearing on the bowl.

Simple rules:
1 cup, 2 egg yolks, pinch of salt.

None of this oil and water garbage.

It should be dry and barely crumbly initially only just holding together, but after working it (kneeding), the gluten should develop and it should begin binding and the elasticity should develop correctly.

Other than that, looks fantastic :)

Oh, and that pasta roller attachment is wasted on you, send it to me so I can use it on my much better Kitchenaid (KPM50 model).

:lol:

dough too wet? what?

it was perfect thank you very much.

today i'm gonna try to make chinese broiled skin on pork belly for the first time

it's been sitting in the fridge with vodka on the skin and a dry rub/fermented bean paste on the meat since yesterday

pow pow

make a thread about it :sunny:

looks pretty good. i'm not sure it's necessary to make a well in the flour when using an electric mixer.

oh and one other note: it's a good idea to remove as much fat as possible from your pan before deglazing - degrease, deglaze, reduce.

I did remove almost all of the fat before deglazing the pan :)

too bad you cant do that to your wife

LOL

Oh SNAP!

why would I want to deglaze my wife? :huh:

sweet shirt mofo

I has a tummy boner