Best Recipes

• 1 pound top round of veal
• 6 oz. celery
• 3 oz. red onions
• 2 pieces red bell pepper
• 5 oz. carrots
• 3 oz. asparagus
• 5 oz. spinach
• 1 sprig basil
• 2 oz. butter
• 3 oz. Swiss cheese, grated
• 1 oz. Parmesan cheese, grated
• 1 cup heavy cream
• 2 oz. olive oil
• 1/2 cup white wine
• 1 clove garlic
• 1/2 teaspoon salt
• 1 dash pepper

Slice veal into 1 inch long strips.  Dice vegetable into 1/4 inch strips.  Saute veal strips in a large pan with olive oil for 1 minute.  Remove from pan.  Add butter and melt slowly.  Add all vegetables and saute for 3 minutes in covered pan and stir occasionally.  Add the white wine and let reduce completely.  Add cream and reduce so that it becomes thickened.  Add all seasonings and let boil 2 minutes.  Add presauteed veal mixture; mix well, do not boil.  Arrange in a casserole dish, sprinkle with cheeses on top.  Place in oven at 380 degrees for a few minutes, until crusty brown (gratin).  Serve with spinach fettuccine.