10 oz beef stock
8 oz heavy cream
6 oz plum tomatoes, chopped and seeded
2 oz basil, chopped
4 minced garlic cloves
5 oz crumbled Gorgonzola cheese
2 lbs veal scaloppine
salt and pepper
flour
1 oz olive oil
Reduce beef stock to three ounces. Add the cream, half the basil and tomatoes, and the garlic, and simmer until it reduces to a thickish consistency. Add half the Gorgonzola and continue warming until it is fully melted, stirring as needed.
Spice veal with salt and pepper. Coat both sides of veal with flour and shake off any excess. Heat oil in pan over medium heat. Add veal and cook about one minute on each side (it cooks very quickly). Remove veal and add remaining tomatoes.
Plate veal, top with Gorgonzola sauce, remaining Gorgonzola, tomatoes and rest of basil.
Serves 8.