Veal marsala with button and porcini mushrooms and fresh thyme over linguini with asparagus and spring peas washed down with a Côtes du Rhône. I didn’t have any Italian wine left, just French.
I needed a hotter sear on the veal despite the pan seeming to be very hot, ended up being more chewy than I’d have preferred. I’ll know better next time. I rarely cook veal, not necessarily for concerns on how it’s raised, just don’t think to buy it. I can’t recall if I ever made veal marsala before, probably, just don’t remember. A couple months ago I had veal using a gift card at a place called Basta Pasta. My Peruvian liked the bite I gave her, so was meaning to make veal for her since. She cleaned her plate this evening. I’m thinking veal piccata next; she likes capers on her smoked salmon cream cheese bagels and enjoys citrus, so thinking she’ll like a piccata.