Chef Ray Berman
Restaurant/Operation Larimer Group, Denver
Yield: 2 portions
Center-cut veal loin, cut in 4-oz. portions 2
Olive oil 2 Tbsp.
Yellow bell pepper, julienned 1/2 cup
Red bell pepper, julienned 1/4 cup
Red onion, julienned 1/4 cup
Garlic, minced 1/2 tsp.
White beans, cooked, drained, rinsed 1/2 cup
Fresh rosemary, minced 1 tsp.
Fresh basil, minced 1 tsp.
Fresh oregano, minced 1 tsp.
Salt and pepper to taste
White wine 1/4 cup
Butter 1/4 cup
Orzo pasta, al dente 2 cups
Parmesan cheese curls 1/2 cup
Saute veal loin in olive oil until done. Remove from pan; keep warm.
Add peppers and onion to same pan; saute 1 minute. Add garlic; saute 1 minute. Add beans, herbs, salt and pepper. Heat through.
Deglaze pan with wine. Add butter and cooked orzo. Cover and cook for 2 to 3 minutes; until warmed through.
Portion orzo mixture onto serving plates. Slice veal portions on bias and place on orzo. Top orzo with Parmesan curls. Serve at once.