One of my favorite dishes is piccatina di vitello al limone, which translated, means veal piccata.
Realizing I had no meat in the refrigerator and not wanting to go to the market, I turned to a pantry staple … pasta.
The farfalle absorbs the tasty tangy sauce, creating a meal that is both quick and easy to prepare, as the sauce can be ready by the time the pasta is cooked! On those days I actually plan ahead, pasta piccata is delicious paired with meatballs. Choose from one of these recipes; Taste of Sicily, Polpette con limone, Meatball soup.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cup chicken broth
- 6 tablespoons lemon juice
- 4 tablespoons capers, rinsed
- 1/2 pound farfalle pasta
- 1/3 cup frozen peas
- To cook the pasta, bring a large pot of water to a boil and add 2 tablespoons salt.
- Meanwhile, in a large skillet, heat the olive oil and butter and when the butter has melted, quickly stir in the flour. Whisk in the chicken broth until the sauce is smooth, adding more broth if necessary for the right consistency. Now, add the lemon juice and capers.
- Just before the pasta is done (the last minute or two), add the frozen peas. Drain the pasta with the peas and then stir into the pan with the sauce. Serve immediately.