Cavatelli with cucumber sauce and veal scaloppine
“This is almost two dishes in one, which is my favourite way of cooking. If you can get a tender veal rib eye, roast it, and serve it with the cavatelli and the same sauce.”
300 g Cavatelli
freshly grated Parmigiano Reggiano, to taste
400 ml cream
4 tablespoons extra-virgin olive oil
4 very ripe tomatoes, chopped
1 continental cucumber, seeded and diced
salt and pepper
a little fresh basil
8 veal scaloppine (2 per person)
plain flour for dusting
4 tablespoons butter
4 tablespoons olive oil
8 sage leaves
50 ml white wine
salt and pepper
4 tablespoons cream
To make the Cucumber Sauce, put the cream into a small saucepan and simmer gently until reduced by half.
Heat the oil in a non-stick frying pan and add the tomatoes in one go. Quickly remove the pan from the heat if it looks like it might catch fire. Return the pan to the heat and add the cucumber and cream. Add salt and pepper to taste. Simmer for a few minutes and add the fresh basil just before serving.
To cook the veal, first dust each piece in a little flour. Heat the butter and oil in a large non-stick frying pan.
Add the sage leaves and veal, and brown lightly on one side. (You will probably have to cook the veal in two batches.) Turn the veal and cook for a few more minutes.
Add the white wine and allow it to evaporate. Season with salt and pepper, then add the cream. Stir so that the veal is coated lightly with the cream.
Prepare the cavatelli according to the instructions on page 65. Cook the cavatelli in plenty of boiling salted water. When you are ready to serve, toss the cavatelli in the cucumber sauce and sprinkle with cheese.
Carefully transfer the cavatelli to a large, hot serving platter. Arrange the veal scaloppine on one side and eat immediately.