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extra-virgin olive oil garlic capers parsley veal scallopini extra-virgin olive oil red wine oil packed tuna capers caper brine olive oil water parsley lemon juice salt
Viewed: 66 - Published at: 9 years agoIngredients
- 3/4 cup extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- 2 tablespoons capers, finely chopped
- 1 tablespoon chopped parsley leaves
- 4 (3-ounce) veal scallopini
- 1 tablespoon extra-virgin olive oil
- 1/2 cup red wine
- 1 (200-gram) can oil packed tuna, drained of oil
- 2 teaspoon capers
- 1 tablespoon caper brine
- 1/4 cup olive oil
- 1/4 cup water
- 1 1/2 teaspoons chopped parsley leaves
- 1 1/2 teaspoons lemon juice
- Gray salt and freshly ground black pepper
Method
- Special equipment: 8 (6-inch) wooden skewers
- In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool.
- Stir in 1/2 cup olive oil.
- Lay out the veal pieces and cut in half lengthwise to achieve 8 strips.
- Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top.
- Let marinate for 20 to 30 minutes.
- In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl.
- Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers.
- Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking.
- Add the veal skewers to the pan and cook on high for about 3 minutes on each side.
- Remove to a serving dish.
- Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers.
- Serve alongside the tonatto sauce to dip veal skewers.
