Tomato Pesto Pesto
1 cup chopped pecans
4 medium garlic cloves
3/4 cup olive oil
25 large fresh basil leaves
10 sprigs Italian parsley, leaves only
10 leaves fresh mint
salt and pepper to taste
1/2 to 1 tablespoon red-pepper flakes
1 1/2 pounds tomatoes, blanched and seeded
3 tablespoons good-quality Parmesan cheese
1 pound dry rigatoni or your favorite pasta
Put pecans, garlic, and olive oil in a food processor and blend until very fine. Add basil, parsley, mint, salt, pepper, and red-pepper flakes and blend again until texture is creamy. Transfer mixture to a glass bowl.
Put tomatoes in food processor, chop coarsely, and then stir tomatoes and Parmesan into the olive oil mixture. (May be prepared ahead of time and refrigerated.)
Cook rigatoni until al dente just before ready to serve. Serves 6 generously.
Bread Crumbs for Veal
1 1/2 cups fine bread crumbs
1 cup Romano or Parmesan cheese
3 green onions, stems only, chopped fine
1/4 cup Italian parsley, chopped fine
6 medium garlic cloves, minced (1 tablespoon garlic powder may be substituted)
1 cup fresh basil, chopped fine
1/2 tablespoon salt
1/2 to 1 tablespoon pepper
Mix all ingredients together. (May be prepared ahead of time and refrigerated.)
1 to 1 1/2 pounds veal scallops (thinly sliced veal)
1 cup ï¬‚our for dipping
3 eggs, lightly beaten
bread crumbs (recipe above)
olive oil for sautéing
Dip veal in flour, shake off excess, then in beaten eggs, then in seasoned bread crumbs. Heat olive oil in a sauté pan over medium heat. Cook veal scallops briefly on each side until light golden brown and the breading is a bit crisp. Remove from heat and cut in strips. Serves 6.
To serve, toss rigatoni with pesto, place one serving on each plate, and top with strips of veal.