Dear SOS: I had a terrific veal special at Bella in Hollywood: a veal scallopini wrapped around asparagus and mozzarella, bathed in a sauce of mushrooms and wine. It was great! Might you publish the recipe?
Dear Calvin: Bright green asparagus and fresh mozzarella make a snazzy filling for the veal. The mushroom sauce is rich and flavorful, hitting just the right note to bring this quick and easy dish together. Use a kitchen mallet to pound the veal, placed between two layers of plastic film. (If you don’t have a mallet, a rolling pin works too.) Veal demi glace is available at Surfas in Culver City.