From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Veal with Anchovies Or, as Chef Goffredo called it on the menu at the now-extinct La Riviera, vitello con acciughe. This dish really tastes Italian to me, with a much bigger flavor than we get from most dishes involving veal medallions. I think you'd like it even if you're not keen on the little salty fish. 12 white veal cutlets, 2 oz. each 1/2 cup flour 1 tsp. salt 1/4 tsp. white pepper 1/4 cup olive oil 8 anchovy fillets (two of them chopped) 1/2 tsp. chopped garlic 1 stick butter, softened 1/2 cup dry white wine 6 black olives, pitted 1 Tbs. chopped parsley 1. Pound out the veal between sheets of plastic wrap until very thin. 2. Mix the flour with the salt and pepper. Dust the veal with the seasoned flour and shake off any excess. 3. Heat the olive oil in a large heavy skillet over a medium heat. Saute the veal until lightly browned--about a minute on each side. Remove the veal, drain, and keep warm. 4. Pour off the excess oil and lower the heat. Add half the butter, the two chopped anchovies, and garlic. Cook until the garlic is fragrant. 5. Add the wine and bring to a light boil. Return the veal to the pan and cook for another minute. Remove the pan from the heat and whisk in the remaining butter. Add the chopped parsley. 6. Wrap the olives with anchovy fillets. Place two veal slices per person on the plates, and garnish with the anchovy-wrapped olives. Serves six. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com