Veal Scaloppini with Wine, Mushrooms, and Green Olives

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Rebecca Kravitz

ingredients

• 3/4 pound linguini
• 1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling
• 3 slices pancetta or bacon, chopped
• 1 small onion, chopped
• 16 crimini mushrooms or button mushrooms, chopped
• 1 pound veal scaloppini, cut into 1-inch strips
• Salt and freshly ground black pepper
• 2 cloves garlic, smashed
• 1 cup dry white wine
• 16 pitted, large green olives, coarsely chopped
• A handful chopped flat-leaf Italian parsley
• 1 tablespoon butter, cut into pieces
• 1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

Source: 30 Minute Meals

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