Vitello piccata

Eastside Road, October 5, 2017—

LATELY I'VE BEEN CRAVING lemon, peppers, vineggar, pickles, capers. Don't know why. A friend tells me it's a sign there are insects within: I hope she is mistaken. I've seen no signs of infestations.

In any case, charged by the Contessa with coming up with an idea for dinner, I bought a couple of thin slices of veal, a jar of capers, a package of Rustichella "trofie," a pasta I particularly like. Lemon we have; also parsley. Salt and pepper, check; olive oil, of course; white wine, no problem.

Cook handled the pasta-cooking and washed the lettuce. I seared the veal — I'd salted it when I got it home, of course — in olive oil, in the stainless-steel skillet, and after turning it scattered chopped parsley and capers on it. Salt and pepper. Lemon juice.

After plating the meat and pasta I deglazed the pan with white wine, reduced the sauce, and poured it over the scallopine and the pasta. Delicious.
     🍷Cheap Italian white wine


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