NEW YORK
He started his restaurant half the size of what it is now, thanks to the community's support, which thrills Sal to no avail. Sal gave up a career in printing to cook and named his restaurant after his son Sal Anthony.
Sal serves what he calls rustic Italian with a continental approach, and the Veal Finochio is a must-have.
"It's a dish and it's been a hit ever since," said Sal.
Sal dredges the Veal Scaloppini in flour, quickly sautés it and sets it aside.
The finochio refers to the fennel which is sautéed with garlic and shallots, shrimp is added along with white wine, sundried tomatoes, chicken and veal stock and a dash of butter as the veal is returned to the pan and later served on a bed of veggies and potatoes.
Sal Anthony's Restaurant is located at 312 Hackensack St Carlstadt, NJ 07072.
--
Recipe
Veal Finochio:
1/2 head fennel, cored, sliced 1/4-inch thick
7 tablespoons extra-virgin olive oil
3 pieces of veal cutlet (scallopine) pounded thin
3 medium to large shrimp
1/4 cup flour
2 cloves garlic, chopped
1 shallot, chopped
1/2 cup dry white wine
1/4 cup stock
¼ cup veal stock
4 sun dried tomatoes, sliced
2 tablespoons butter
Directions:
1. Lightly salt and pepper veal and dredge in flour.
2. Heat 4 tablespoons olive oil in a sauté pan and one tablespoon butter until smoking.
3. Add 3 pieces of the dredged veal and cook until light golden brown on each side, about 2 minutes per side. Remove to a plate.
4. Meanwhile, in same pan, add 3 tablespoons olive oil, to medium heat.
5. Add fennel, garlic and shallots. Cook for about 1 minute then add the shrimp. Cook for about 30 seconds before adding the wine, and sundried tomatoes.
6. As the wine burns off, add the two stocks. Cook for another minute or so. Return veal to pan for another 30 seconds along with remaining butter.
7. Serve and Enjoy!
