Veal Scaloppini Del Pastore
Serves 4
My Valentines Day meal is a classic Italian restaurant special with all of the succulent flavors you’d expect, veal and prosciutto, mushrooms and two cheeses that I’ve added to by using Marsala wine. I’m suggesting that you try a white or red wine with this dish or hey it Valentines, maybe one of each.
You’ll Need:
1 cup all-purpose flour, divided use
1/4 cup butter, divided use
1-1/2 cups beef stock or broth
Salt and pepper to taste
1 cup Parmesan cheese, grated
¼ cup parsley, minced
8 veal cutlets cut into 4 oz portions
8 slices prosciutto
3 oz piece Fontina cheese
Olive oil as needed
3 cups mushrooms, sliced (about ¾ of a pound)
1/2 cup dry Marsala wine
Here’s What To Do:
Melt 2 Tbsp. butter in small saucepan; heat until nutty and brown but not burned, start over if you miss it. Add 2 Tbsp. flour, whisking well. Cook 2 minutes then whisk in stock. Cook to thicken, season with salt and pepper and set aside.
Woody’s Note: the veal needs to be flat and uniform and its helpful if its in long flat strips, so you may have to flatten it. Place slices in a zip type bag or between plastic wrap and pond with a meat hammer or heavy pan, remember you’re going to roll it up. Remove the flatten slices to a platter.
Combine Parmesan cheese and parsley; sprinkle over veal slices. Top with slice of prosciutto. Cut Fontina into 8 sticks that are just a bit shorter than the width of the veal slice; place width-wise across veal; roll up and secure with two wooden picks.
Heat the oil in a skillet, coat veal with seasoned flour; brown in oil. Remove and set aside, removing picks. Pour off excess oil from skillet; add remaining butter and melt, add mushrooms and sauté until soften. Caution here: Add the Marsala to the mushrooms and expect it to flame as the alcohol burns off and then continue to simmer and reduce for about 2 minutes, season with salt and pepper. Add the stock mixture and veal rolls. Simmer until cooked through, turning with tongs so the veal will cook evenly 3-5 minutes. Remove from pan top with mushroom sauce and serve immediately.
I’d suggest a simple side of fettuccine style pasta with good oil and cheese, the mushroom sauce take care of the rest and a nice Caesar salad and crunchy bread, Bon Appiteto!
What Goes With What Wines Selections
Neyers Chardonnay 2007 Carneros (Chardonnay)
A complex aroma of smoke, fig and citrus are on the palate. The wine is full-bodied, with fine structure and acidity, along with flavors that end up giving this a delicate feel. R 93 25.99
http://www.neyersvineyards.com
Villa Cafaggio Chianti Classico Riserva 2004, Tuscany (Chianti)
The Chianti Classico Riserva (100% Sangiovese) has violets, licorice and sweet dark fruit in a very expressive and weighty Sangiovese. It has excellent structure as well as freshness. Definitely decant and buy two for the cellar. R 91 22.99
http://www.villacafaggio.it