Veal, Mushroom, Lagostino In Sherry Cream Sauce

My riff on an Italian dish, but the original is done with brandy and shrimp. I switched a lot of things up: sherry, gnocchi, lagostino and spices, but my results were tasty. I also used gnocchi instead of the original angel hair pasta. The roll call has tender veal, lagostino, mushrooms, gnocchi, spinach, onions and garlic, all in a sherry cream sauce. I hope you like it.

16 ounces veal, 1/4 inch thick
1 cup flour
1/4 cup rice flour
1 teaspoon Old Bay seasoning
1 teaspoon salt substitute
1/2 teaspoon black pepper
1 teaspoon garlic powder
12 ounces mushrooms, chopped
1 medium yellow onion, sliced thin
8 ounces lagostino tails
3 garlic cloves, minced
6 ounces butter
4 ounces olive oil
6 ounces sherry
6 ounces cream
12 ounces gnocchi, cooked to package instruction
4 ounces Romano cheese
1 cup spinach

In a pie pan add flour, rice flour, garlic powder, salt substitute, Old Bay, and pepper.

Dredge veal in flour and pound 4 times on each side. Dredge again and set aside.

In a large skillet on medium heat add olive oil, onions, and mushrooms; cook for 8 minutes stirring occasionally. Push to side of pan.

Add butter to pan.

Add veal and cook for 4 minutes per side. Remove from pan to a paper towel.

Add sherry to pan and stir all ingredients.

Cook gnocchi set aside.

Add cream to pan and cook for 5 minutes; add spinach and veal and cook until spinach is wilted.

Add lagostino and gnocchi; cook for 5 minutes.

Top with Romano cheese.

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