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- Vitello all'Uccelletto
- (Veal Sautéed
with Sage)
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- Ingredients:
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1 2/3 lbs. top round or veal tenderloin bits
4 tbs. butter
4 tbs. virgin olive oil
2 cloves garlic, crushed
Bay and sage leaves
1 cup white wine
Salt and pepper
Directions:
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- Cut the veal into irregular strips about 1-2
inches long.
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- Put the butter and the olive oil into a casserole
and add bay and sage leave and garlic.
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- Remove garlic when
brown and, when very hot, add the meat.
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- Sauté briskly over a high flame for 4 minutes. Add the wine and reduce by 2/3.
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- Add salt and pepper to taste and serve.
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- That's it!
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