primavera veal cavatappi

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch on 08.11.11 at 8:51 pm

veal just might be the new black. don’t you just love it when you try out a new ingredient that sings on your plate? ok, well maybe not literally, but you know what i mean. :)

so i found some fresh veal scallopini on a recent trip to the market, and felt inspired to embark on another culinary experiment. veal is one of those ingredients that i never seem to stumble upon at the grocery store or farmers’ market, so i only seem to eat veal when dining out… until now. holla!

the veal:
– heat up 1 tbsp extra-virgin olive oil (evoo) in large wok on high heat
– add 500g veal scallopini (sliced into bite-sized pieces)
– drizzle w/ balsamic vinegar
– add dash of sea salt
– season w/ ground chinese five-spice
– stir ingredients often for a few min until half-cooked, then add veggies to wok (see below)

stir it up:
combine the following ingredients to veal in wok, stirring often on high heat:
– 1 tsp extra-virgin olive oil
– 1 cup frozen peas
– 1 cup frozen corn kernels
– 1/2 cup sundried tomatoes
– 1 cup fresh organic arugula
– season w/ ground chinese five-spice
– stir-fry for a few min until meat is cooked & frozen veggies are thawed



(tip: the bitterness of the arugula balances nicely with the sweetness of the corn kernels, sundried tomatoes & balsamic vinegar. if you don’t have fresh arugula on-hand, baby spinach would work nicely as well.)

food styling:
– dish up primavera veal cavatappi in soup bowl or shallow dish
– season w/ ground black peppercorns (optional)

  1. It’s not even 8 a.m. and I want veal! Great dish.


  2. This looks so delicious – hearty and flavorful. I’ve never cooked with veal myself either. Great experiment!


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