Panned Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce
"Get this all-star, easy-to-follow Panned Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce recipe from Emeril Lagasse..."
INGREDIENTS
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1/2 pound lump crab meat, picked over for shells and cartilage
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2 tablespoons minced red peppers
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2 tablespoons minced red onions
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1 cup grated Parmigiano-Reggiano cheese
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1 tablespoon chopped basil
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2 tablespoons heavy cream
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2 tablespoons bread crumbs
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1 sheet of fresh pasta, (11 by 14 inches), cut into 4 by 4 squares, 8 squares total
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2 tablespoons olive oil
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3 red peppers, chopped
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1 jalapeno, chopped
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1/2 chopped white onion
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1 teaspoon minced garlic
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2 ounces white wine
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1 1/2 quart heavy cream
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2 tablespoons butter
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Salt and pepper
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8 (3-ounce) veal top round, pounded out thin
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Essence, recipe follows
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1 cup flour
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2 eggs, slightly beaten with 2 tablespoons milk
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1 1/2 cups brioche bread crumbs
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5 blanched asparagus spears
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2 tablespoons chiffonade basil
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1/4 cup grated Parmigiano-Reggiano cheese
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried leaf oregano
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1 tablespoon dried thyme
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