Anniversary Celebrating

 

Its been a heady weekend of celebrations. Firstly, Brenda's niece was married in Campbell NE and when spent part of the weekend in Loomis NE. We headed home about noon on Sunday to a retirement party in Blair for one my dearest co-workers from my past.
On Monday, all the kids came for a cookout with the usual fare, ribs and sausages.

Tuesday was a whirlwind of shopping and anticipating the evening which included dinner at M's Pub followed by a night at the theater with 'Wicked'.  The evening affirmed my distaste for modern parenting and was further annoying to have the only men's room closed for the ladies.
Today was gathering what I needed to make our traditional anniversary dinner...Veal Saltimbucca and Fettuccine Alfredo. Before we left for the morning, I made the pasta dough and a batch of bread dough for the coming weekend. In our travels we stopped by the butcher for a pound of veal cutlets. Dinner was all set.

We have had this combo on our anniversary for at least the past 30 years. If veal is out of  reach then chicken acts as a sub.

Veal Saltimbucca
1 pound veal cutlets, pounded to 1/4 inch thick.
Bunch of fresh sage
1 lemon
1/4 c white white
Prosciutto
Salt and pepper
Olive oil and butter
Cornstarch

Salt and pepper your flattened cutlets. lay a few large sage leaves on the surface and then a slice of prosciutto. fasten with a wooden toothpick. Heat the 2 tbl butter and 2 tbl olive oil in a skillet.  Dredge the plain side of the cutlets in the cornstarch and cook that side down for a few minutes till they start to turn golden. Flip and heat the prosciutto side for a minute of so. Remove to a hot platter and deglaze the pan with the juice if a lemon and white wine. Add 2 tbls butter and whisk until a velvety sauce forms. Pour over the top of the cutlets. I like to add a slice of provolone cheese optionally.

For the noodles I use 3/4 cup flour, one egg, a pinch of salt and a tablespoon of water or more. It all goes into the small food processor until it forms a dough. I remove it and let it rest in the fridge for a few hours.  I roll it out to #5 in my trusty Atlas Pasta macine, let it dry a bit before slicing the dough into noodles. I dust flour if it gets sticky.

The sauce is simply cream, heated with few cloves of smashed garlic to steep then a pinch of salt, white pepper and nutmeg. A 1/2 cup of shredded parm then I place cooked pasta right in.