Mustard and Herb Mayonnaise:
1 1/2 cups mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/4 cup chopped fresh tarragon leaves
1/4 cup chopped fresh chives
MPolenta Crusted Shrimp:
1/2 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
1 1/2 cups polenta
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
3 to 4 tablespoons olive oil
Kosher salt, for sprinkling
2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1⁄4" thick
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
4 tbsp. unsalted butter
2 tbsp. olive oil
1⁄2 cup dry white wine
1 1⁄4 cups chicken stock
1 lemon, thinly sliced
1 tbsp. fresh lemon juice
1⁄4 cup capers, drained
2 tbsp. chopped parsley
Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.
Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes.
Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce
(about 3 1/2 cups)
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.