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                                        VEAL SCALOPPINI FOR FOUR
                                        (From the Fonte D'Amore)


                                        Use veal tenderloin for the medallions of veal. Pound veal thin, lightly flour and sauté with virgin olive oil until half cooked. Remove veal from pan. In same pan, sauté onion chunks and sweet red pepper chunks until half cooked. Add fresh mushrooms, cut into halves, and cook one minute. Put veal back into pan with onions, mushrooms and pepper. Turn heat very high and when mixture is extremely hot, add 1/3 c. sweet Vermouth. Cover and simmer until Vermouth is absorbed (a couple of minutes). Add salt and pepper to taste. Stir a large spoon of marinara sauce into veal mixture and simmer a few minutes. Use the remaining marinara sauce for sides of pasta to be served with veal.

                                        MARINARA SAUCE:

                                        Put 35 oz. can of whole tomatoes "Pelato" (from Italy) in saucepan and squash tomatoes with hands. Sauté chopped garlic in olive oil until half cooked; add one chopped onion and sauté until half cooked. Add squashed tomatoes and boil over high heat. Add fresh basil, 2 bay leaves, salt and pepper and simmer for 20 minutes (a hot pepper can be added if desired).

                                        The Fonte D'Amore is a marvelous Italian restaurant in Livonia. If you've never eaten there, it's a "must"! John Del Signore, the owner, was born and raised in a small town in Italy called Fonte D'Amore (the fountain of love) so you know that this recipe is authentic.

                                        Molta grazia, Giovanni - Bob
                                        June '92

                                        Veal Scaloppini recipe published in our June, 1992 Menu Minder.



                                                                  
                                                                  

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