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Saffron Rice
1 C. long grain rice
2 T. olive oil
2 T. onion chopped very fine
2 C. chicken broth
1 clove garlic minced
pinch of saffron
In a saucepan, saute the onions with the olive oil. Add rice, saffron and garlic
and stir it well. Stir in chicken broth. Cover and simmer for 20 minutes. |
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Beef Piccata
12 pieces beef tenderloin cut 1 1/2 inches thick and then
pounded thin.
flour to dredge meat
salt and pepper
3 eggs beaten
1/3 C. freshly grated parmesan cheese
3 T. olive oil
1 1/2 C. green onions diced
3 tomatoes diced
1 C. mushrooms sliced
3 T. butter cold
Dip beef pieces into flour. Shake off any excess. Mix eggs and parmesan cheese.
Dip beef into egg mixture and then the flour again.
Heat a pan large enough to cook the beef in. Add olive oil. Add the beef and
cook until the desired doneness. Remove from the pan when cooked and keep warm.
Add a little more oil to the pan and add the vegetables. Add salt and pepper to
taste and cook until tomatoes begin to loose their shape. Cut butter in 4
pieces.
Add butter to vegetables off the heat and swirl the butter until melted. Pour
vegetables over beef.
Serve immediately.
Serves 4.
Note: You can also add 1/2 C. of sliced olives when you add the butter to the
vegetables.
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