eeboater
Commander
- Joined
- Jul 19, 2004
- Messages
- 2,644
1 LB Veal (cut into VERY thin strips - I usually go with Pre-sliced Veal Scallopini)<br />1 Jar of Green Olives (no pits)<br />1 Cup or Rice.<br />1 Stick of Butter (1 cup)<br />1/2 Cup Marsala Cooking Wine<br /><br />Begin cooking Rice, set aside.<br /><br />Remove Pimettos and slice olives into small slices. Cutting an olive into 3rds usually are small enough pieces. Set aside olives.<br /><br />Melt stick of butter in large pan. Over low heat, slowly cook Veal. Don't cook too fast, otherwise veal becomes rubbery. <br /><br />After Veal appears to have browned and has cooked through, pour 1/2 cup Marsala wine into pan along with Olives. Simmer the whole mixture for few minutes to burn off the wine.<br /><br />Serve over rice.<br /><br />DEEEEEEEEEEEEEEEEEEEEELISH.<br /><br />Sean<br /><br />P.S. Eating it now.
