Basil Veal and Pasta

Basil Veal and Pasta Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Basil Veal and Pasta is a delightful dish that combines the tender, subtle flavors of veal with the aromatic presence of basil and the heartiness of pasta. This recipe is perfect for those who appreciate the finer nuances of Italian cuisine but are looking for something a little different from the usual pasta dishes. The combination of fresh vegetables, lean meat, and herbs creates a balanced, flavorful meal that's as satisfying to the palate as it is to the eye.

History

The origins of combining veal with pasta can be traced back to Italian cuisine, where both ingredients are staples. Veal, known for its tender texture and mild flavor, has been a part of Italian cooking for centuries, often prepared with herbs like basil to enhance its taste. The use of pasta, a quintessential element in Italian dishes, provides a hearty base for the veal and vegetables. Over time, this recipe has evolved, incorporating various ingredients and cooking techniques to suit different tastes and preferences.

Ingredients

1 lb (454 g) veal cutlet
1 tsp dried basil
0.25 tsp salt
0.13 tsp crushed red pepper
1 tbsp olive oil
0.5 cup red bell pepper
0.5 cup onion
1.5 cups mushroom
1.5 tsp cornstarch
0.33 cup dry white wine
2 cups cooked spinach linguine

How to prepare

Pound the veal leg cutlets until they are 0.13 inches thick.
Cut the veal into strips measuring 1 x 3 inches; set them aside.
In a bowl, combine basil, salt, crushed red pepper, and olive oil.
Heat 1 tsp of the seasoned oil in a 10-inch nonstick skillet over medium-high heat.
Stir-fry the red bell pepper strips and onion for 1 minute.
Add mushrooms and stir-fry for 2 minutes, until the vegetables are crisp-tender.
Remove the vegetables from the skillet and set them aside.
In the remaining seasoned oil, stir-fry the veal strips, half at a time, over medium-high heat for 1 to 2 minutes, until they are cooked through.
Remove the veal from the skillet and set it aside.
Stir cornstarch into the wine until smooth.
Add the wine to the skillet and cook over high heat for about 30 seconds, until it thickens.
Return the veal and vegetables to the skillet and heat through.
Serve the dish over pasta.

Variations

For those looking to experiment, this recipe is quite versatile. Try substituting chicken or shrimp for the veal for a different flavor profile. Adding a splash of cream to the sauce can create a richer, more decadent dish. For a vegetarian version, use thick slices of portobello mushrooms in place of the veal.

Cooking Tips & Tricks

To ensure the veal remains tender and juicy, avoid overcooking it. Veal should be cooked quickly over medium-high heat to seal in its flavors. Using a nonstick skillet can help prevent the meat and vegetables from sticking, allowing for easier cooking and cleanup. For an even more flavorful dish, consider marinating the veal strips in the basil and olive oil mixture for a few hours before cooking. This allows the meat to absorb the aromatic flavors, resulting in a more robust dish.

Serving Suggestions

This dish is best served hot, directly after cooking. For a complete meal, consider serving it with a side of steamed green beans or a fresh garden salad dressed with a light vinaigrette. A glass of dry white wine can complement the flavors of the dish for those who enjoy wine with their meals.

Cooking Techniques

The key techniques in this recipe include stir-frying and sautéing. Stir-frying the vegetables quickly over high heat helps retain their crispness and bright colors, while sautéing the veal ensures it is cooked through but still tender. The final thickening of the sauce with cornstarch and wine is a classic technique to create a silky, flavorful glaze that coats the meat and vegetables.

Ingredient Substitutions

If veal is not available or preferred, chicken breast or pork tenderloin make excellent substitutes. Fresh basil can be used in place of dried for a more intense flavor. For those avoiding alcohol, chicken or vegetable broth can replace the white wine in the sauce.

Make Ahead Tips

To save time, the vegetables can be sliced and the veal cut into strips ahead of time. Store them in separate containers in the refrigerator until ready to cook. The pasta can also be cooked in advance and quickly reheated in boiling water or in the microwave before serving.

Presentation Ideas

Serve the Basil Veal and Pasta on a warm plate to keep the dish hot. Garnish with a sprinkle of freshly grated Parmesan cheese and a few basil leaves for an elegant touch. A twist of black pepper can add both flavor and visual appeal.

Pairing Recommendations

A light, dry white wine such as Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish, complementing its flavors without overpowering them. For a non-alcoholic option, a sparkling water with a squeeze of lemon provides a refreshing contrast to the savory flavors of the veal and pasta.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, gently warm the dish in a skillet over medium heat, adding a little water or broth if necessary to prevent drying out. Avoid microwaving, as this can cause the veal to become tough.

Nutrition Information

Calories per serving

A serving of Basil Veal and Pasta contains approximately 400 calories. This makes it a suitable main course for those managing their calorie intake, as it provides a balanced mix of nutrients without being overly calorific.

Carbohydrates

This Basil Veal and Pasta dish is relatively moderate in carbohydrates, with the primary source being the linguine. A serving of this dish contains approximately 45 grams of carbohydrates. The vegetables add minimal carbohydrates, making this dish suitable for those monitoring their carb intake.

Fats

The total fat content in this recipe is kept low, thanks to the use of lean veal and a controlled amount of olive oil. A serving contains about 10 grams of fat, with only 2 grams being saturated fat. This makes the dish a heart-healthy option for those looking to maintain a balanced diet.

Proteins

Veal is an excellent source of high-quality protein. A serving of this Basil Veal and Pasta dish provides roughly 35 grams of protein, making it a great option for muscle repair and growth. The protein content also contributes to the dish's satiating properties, helping you feel full and satisfied.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the inclusion of red bell peppers, onions, and mushrooms. It provides a good source of Vitamin C, Vitamin A, potassium, and iron. These nutrients play vital roles in maintaining overall health, including supporting the immune system, vision, and blood health.

Alergens

The primary allergens to be aware of in this recipe include gluten (from the pasta) and sulfites (from the dry white wine). Those with sensitivities or allergies to these ingredients can easily substitute gluten-free pasta and use a sulfite-free broth as an alternative to wine.

Summary

Overall, Basil Veal and Pasta is a nutritious, balanced meal that provides a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a heart-healthy option that's both satisfying and flavorful, making it a great addition to any meal plan.

Summary

Basil Veal and Pasta is a versatile, flavorful dish that combines the tender textures of veal with the robust flavors of basil and vegetables, all served over hearty pasta. With its balanced nutrition profile and elegant presentation, it's a perfect choice for a weeknight dinner or a special occasion. Whether you stick to the original recipe or explore variations, this dish is sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I was visiting my dear friend Maria at her home in the countryside. Maria was known for her delicious Italian cooking, and that day, she had graciously invited me to stay for dinner.

As I entered Maria's cozy kitchen, the aroma of garlic, basil, and tomatoes greeted me like an old friend. Maria was bustling about, stirring pots and chopping vegetables with ease and grace. I watched in awe as she effortlessly prepared a meal that seemed like a work of art.

"Come, come, my dear," Maria said, beckoning me over to the stove. "I am making one of my favorite dishes today – Basil Veal and Pasta. Would you like to learn how to make it?"

I nodded eagerly, my curiosity piqued. Maria handed me a ripe tomato and a sharp knife, guiding me through the process of dicing it just so. She then showed me how to sauté garlic and onions in a pan until they were fragrant and golden. The sound of sizzling filled the air, mingling with the sweet scent of fresh herbs.

Next, Maria added thinly sliced veal to the pan, letting it cook until it was tender and juicy. She then poured in a splash of white wine, letting it simmer and reduce until the flavors melded together in perfect harmony. Finally, she tossed in a handful of torn basil leaves, their bright green color adding a pop of freshness to the dish.

As the pasta boiled on the stove, Maria plated the Basil Veal and Pasta with a flourish, garnishing it with a sprinkle of Parmesan cheese and a drizzle of olive oil. The dish looked like something out of a gourmet magazine, each ingredient perfectly balanced and beautifully presented.

I took a bite, savoring the flavors that exploded in my mouth – the earthy basil, the tender veal, the al dente pasta. It was a symphony of tastes and textures, each bite more delightful than the last. I couldn't believe that I had helped create something so delicious.

"Ah, my dear," Maria said with a smile, seeing the look of wonder on my face. "Cooking is not just about following a recipe – it is about love, passion, and a willingness to experiment. Each dish tells a story, and it is up to us to bring that story to life."

From that day on, I was inspired to experiment with different ingredients and techniques in my own kitchen. I asked Maria for the recipe for her Basil Veal and Pasta, and she gladly shared it with me, along with a few tips and tricks to make it even better.

Over the years, I have made this dish countless times, each time adding my own twist to it – a pinch of chili flakes for a hint of heat, a squeeze of lemon for a burst of freshness. I have shared it with friends and family, who have all marveled at its delicious simplicity.

But no matter how many times I make it, the memory of that warm summer day in Maria's kitchen will always stay with me. It was the day I learned that cooking is not just about feeding the body – it is about feeding the soul. And for that, I am eternally grateful.