Wednesday night's meal....Had veal. Had no idea what to do with it at the time. Had goat cheese (just because I like the stuff). Decided to experiment based on cooking techniques learned about reduction sauces and came up with the following:
Veal Scallopini with Tomato & Goat Cheese Sauce
a Jennifer Original
1/2 lb veal scallopini
1/4 cup beef broth
1/4 cup red wine
1 tsp basil (approximately)
1/2 tsp salt (approximately)
1 cup grape tomatoes, sliced in half
2 oz. goat cheese
Spray skillet with olive oil and cook veal a couple minutes per side. Remove to oven to keep warm. Bring broth, wine, basil, salt, and tomatoes to a simmer and reduce to approximately 1/4 cup. Once tomatoes begin to soften, mash somewhat. Whisk in goat cheese to thicken sauce.
I plated this with a dollop of fresh goat cheese on top. I think I would have rather used plum tomatoes as they tend to cook down better but I didn't have any on hand. Also, I might add a couple tablespoons of diced shallots the next time to offset the sweetness of the tomatoes. But, all in all, I was quite pleased with the attempt.
Posted by Jennifer at June 20, 2003 10:13 AMVery tasty. The tomatoes didn't end up being too sweet, and the dollop of goat cheese really blended well with the rest of the sauce.
Since this is a belated comment the version I tasted had both the plum tomatoes and the shallots mentioned above, and I think both choices improved the dish.
Posted by: Michael at March 21, 2007 10:12 PM