HAWAII'S KITCHEN

Veal and pasta
make hearty meal

This dish was prepared by Darryl Fujita of the Halekulani hotel on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site, khon.com.

Broiled Veal Chop with Spinach Fettuccini

4 veal chops
20 spears fresh asparagus
Olice oil, for sautéing
Salt, to taste
4 handfuls spinach fettuccini
Minced garlic, to taste
>> Sauce
4 tablespoons shallots, minced
1/4 cup fresh shiitake mushrooms, julienne
1/4 cup morel mushrooms
2 cups madeira
1 cup veal glaze
1/4 cup oyster sauce
2 tablespoons whole butter
Salt and white pepper to taste

Broil or sauté veal chops to desired doneness. Sauté asparagus in olive oil, season with salt. Boil spinach fettuccini, toss with olive oil and garlic.

To make sauce: Sauté shallots and mushrooms in a sauce pan. Add madeira and reduce by 80 percent. Add veal glaze and oyster sauce; simmer 5 minutes. Stir in butter, then season with salt and pepper.

Serve veal and asparagus over pasta; top with sauce.

Nutritional information unavailable.

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