Born in Sicily, restaurateur Joe Ventrice learned to cook from his grandmother. At his cozy Bluffton, SC, ristorante Dolce Vita, Joe satisfies regulars with hand- made pastas and other hearty, home-style cooking.
Here, Joe shares a customer favorite, Vitello alla Ragosta, featuring delicate veal over a bed of house-made roasted red pepper fettuccine tossed with fresh lobster!
|6 ounces milk-fed veal scaloppini|
|salt and pepper|
|1⁄4 cup flour|
|3 tablespoons fresh extra virgin olive oil|
|1⁄3 cup shallots (finely chopped)|
|1⁄4 cup brandy|
|1⁄3 cup fresh basil leaves (julienned)|
|3⁄4 cup heavy cream|
|3 ounces freshly cooked lobster (claws and knuckles)|
|freshly cooked red pepper fettuccine|