Veal Martini


2 Servings


3/4 lb veal scallops, preferably cut from the top round
1/2 C dry white wine
1/4 cup dry-pack sun-dried tomatoes (about 4 halves)
2 T olive oil
fine sea salt and freshly ground pepper
all-purpose flour, for dredging
1 1/2 T finely chopped shallots
3 oz shiitake mushrooms, stemmed, wiped clean, and thinly sliced
3 oz white button mushrooms, stemmed, wiped clean, and thinly sliced
1 small roma or plum tomato, seeded, and cut into 1/2- inch dice
4 basil leaves, cut into julienne
1/3 cup marsala
2 T Veal Demiglace (optional, see notes)
3 T unsalted butter, cut into 6 pieces

Ingredients: Veal Demiglace

10 lb veal knuckle bones
4 medium carrots, washed and cut into 1 inch pieces
2 large onions, quartered, with skins left on
1/2 C tomato paste
1 C dry white wine

200 S. Broad Street, Philadelphia, PA, 19102