The hyatt's polaris rooftop revolving restaurant shaved veal
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Couscous |
| 4 | teaspoons | Olive oil |
| 2¾ | cup | Chicken broth; (divided) |
| 8 | ounces | Shaved veal; (available at meat markets) |
| Chopped garlic to taste | ||
| 2 | larges | Carrots; shredded |
| 8 | Asparagus spears; blanched, (up to 10) | |
| 2 | Roma tomatoes; diced | |
| ½ | small | Diced red bell pepper |
| Fresh oregano or basil to taste | ||
| Salt and pepper to taste | ||
Directions
Sous chef Dave Jones sent the recipe.
Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat.
Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal, garlic and herbs. Saute until veal is almost cooked through, turning regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell peppers.
Continue Line is overdrawn to saute veal and vegetables until hot. Add couscous and remaining ¾ cup broth and mix well. Serve in bowls garnished with fresh herbs. Makes 2 large servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998