Vitello La Dolce Vita

• 4 veal scallopini(pounded thin)
• 1/2 cup sliced mushrooms(wild if possible)
• 1/2 cup quartered artichoke hearts.
• 2 cloves garlic(crushed into a paste with rock salt)
• fresh sage - small bunch
• 1/4 cup olive oil
• 1/2 cup seasoned flour(with salt and pepper)
• 1/2 cup marsala wine
• 1 cup veal/lamb stock
• 10 oz papiardeli pasta(or farfalle if unavailable)
• fresh mint (for garnish)
• shaved pecorino peppato

1. sautee the mushrooms and artichoke hearts in part of the olive oil, when they become tender add the garlic and continue cooking over medium heat.
2. take the mixture off the heat and set aside in bowl, pound the scallopini out and stuff with most of the mushroom artichoke mixture, roll into bundles and tie to secure, coat generously with seasoned flour.
3. add the remaining olive oil to the sautee pan and bring to medium heat. brown off the rolled veal, deglaze the pan with the wine, and remove the veal.(set aside). add the stock and simmer to reduce.
4. boil pasta acording to directions, be sure to not overcook the pasta as it will continue cooking some after removed from heat)
5. drain pasta and set aside.;
6. remove string from the veal bundles and cut on the bias into small medallions.
7. add fresh sage to the simmering sauce and season with salt and pepper.
8. portion the pasta on plates, topped with the sauce reduction and medallions (arranged in circular pattern over the pasta). garnish with fresh mint sprig and shaved pecorino peppato.
9. serve with sauteed sweet peppers on the side.

veal, quartered artichoke hearts, salt, olive oil, salt, marsala wine, veallamb stock, fresh mint, peppato

Taken from www.epicurious.com/recipes/member/views/vitello-la-dolce-vita-1208596 (may not work)