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Minus 8 recipes

Veal Cutlets with Pasta

Simple and Divine!

Serves

Four for Main Course

For the Veal Cutlets (chicken can also be used)

Ingredients

1 1/2 lb veal scaloppini or cutlets, pounded very thin

1/2 cup flour for dredging

2 tbsp butter

1 tbsp grapeseed oil

1/2 cup dry white wine

2 tbsp Minus 8

Method

Mix the flour with salt and pepper in a bowl, and then dredge the veal cutlets.

Melt 1 tbsp butter and the grapeseed oil in a fry pan at medium‑high heat.

Cook the veal quickly, 30 seconds to 1 minute per side, then salt and pepper to taste.

Deglaze the pan by adding the remaining butter and wine, scraping up all the bits that may be on the pan.

Remove from the heat and finish the sauce with 1 tbsp Minus 8.

Spoon the sauce over the veal, and drizzle a little more Minus 8 overtop.

Garnish with parsley, or basil.

For the Pasta with Extra Virgin Olive Oil and Parmesan

Great ingredients will make this dish sing.

Ingredients

1 lb of your favorite pasta.

6 oz Shaved Parmesan Reggiano Cheese, top quality

3 oz extra virgin olive oil, room temperature

Salt and pepper

2 tbsp anchovy fillets, chopped finely (optional)

2 tbsp parsley, chopped

Method

Boil the pasta until just al dente and drain.

Put into a large serving bowl.

If using anchovy, heat for 1 minute in 2 tbsp of olive oil in a pan.

Mix the pasta with half the cheese, oil, parsley, anchovy and oil if used, and salt and pepper.

Top with the remaining cheese and garnish with parsley sprigs.