Polenta pasticciata with anchovies and veal piccatta

My first recipe from The Silver Spoon, a highly-regarded traditional Italian cookbook. I made this minus the cream and all the butter.

Shredded parm, mozz, romano and something else I forgot. Polenta, white wine, garlic and anchovies.

Sauteeing the anchovies with garlic, in some olive oil and butter:

After cooking the polenta in water and wine, whisking in some cheese:


Pan frying the veal, which was just dredged in flour:


The anchovies are soft and browned:

After cooking the veal, tossing together capers, shallots, lemon, white wine and a dab of butter:


Plated the soft, cheesy polenta, a swipe of the anchovies, half a veal cutlet and the piccatta sauce on top, with rough-chopped parsley. This was a quick meal before going out for drinks and a concert last night (The Cinematic Orchestra, in North Beach) so it was a very small meal. This was actually served on a small bread plate.

I took the leftover polenta and mixed in the anchovies and the rest of the parsley, and spread it to solidify in a glass dish. We broiled some later and had it with the stuffed peppers from Friday.