Featured Recipe



Veal Alla Sassi (Serves 4)

8- 3oz medallions of Veal tenderloin, sliced thin and pounded uniform.
_ Cup flour
_ lb Butter unsalted.
1tbs olive oil
_ Cup Brandy
2 Cups Veal demi-glase (thick beef bullion can be substituted)
_ Cup Heavy whipping cream
_ lb Fresh spinach
2 oz. Reconstituted Dried porcini with reserved strained liquid
Salt & pepper to taste.

1) Lightly season veal with salt & pepper and flour lightly
2) In a large enough skillet to hold the veal, melt the butter and add the oil heat to moderate.
3) Sauté the veal 30 seconds on each side.
4) Deglaze the pan with the brandy, pay attention to the flare up (it will ignite).
5) Add fresh spinach, demi glase and cream, cover for 1 min.
6) Add chopped porcini and 4 tbs of strained liquid.
7) Season to taste.