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Rigatoni with Veal and Mushrooms Recipe

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This recipe for Rigatoni with Veal and Mushrooms, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Lombardo Kraus
Added: Saturday, October 3, 2009


1 lb. veal cutlets, cut into short thin strips
1/4 c. balsamic or wine vinegar
2 T. butter
1/2 c. olive oil
1/2 tsp. crushed red pepper
1 c. onion, chopped
1 lb. mushroom caps cut into strips
2 T. finely chopped Italian parsley
10 large basil leaves
1 tsp. dried rosemary
1/4 c. white wine
1 lb. rigatoni
grated cheese for the table

Marinate veal in vinegar one hour or longer. Over medium heat using a large pan or wok, melt the butter in the oil, add the crushed red pepper and onion and saute five minutes until the onion is soft.

Raise the heat to high, add the mushrooms and quickly sir fry about one minute. Keep the heat turned up and add the veal. Stir fry for two minutes more.

Add the parsley, basil, rosemary, and wine. Lower heat, cover, and cook over low heat another five minutes.

Cook the pasta until done. Toss with the veal and mushrooms and serve with grated cheese.




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