Piccata
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Season gardein with salt and pepper. Dredge gardein in flour and shake off excess. Mix the vegetable base with the white wine and set aside.
  2. Fill a stock pot with water, add approx 1/4 cup olive oil and sea salt. Should taste like the sea. Bring pot up to boil and cook fettuccine nests according to directions while you are cooking the piccata. When nests are done, drain well, and toss with olive oil and set aside.
  3. In a large saute pan or cast iron skillet on medium high heat melt 1 T butter and 2 tablespoons extra virgin olive oil. when it is hot add the scallopinis and sauté until brown on one side. Flip, add the garlic and red pepper flakes and sauté until other side is brown.
  4. Bring heat up to high and add wine mixture and white pepper and reduce until halved. Add the lemon juice, capers, and parsley and cook until thickened. Remove from heat, place scallopinis on side of pan, add the 2 tablespoons earth balance and mix until the earth balance is just incorporated into the sauce. Place the scallopinis back in the sauce and give it another quick stir.
  5. Place a bed of pasta on a plate, add 2 pieces of gardein on top, put half the piccata sauce on top, and garnish with lemon wedge and parsley. Repeat with other plate.