Veal Scaloppine Bolognese
Saturday night we are going to a dinner that is a reunion of friends we traveled to Italy with in 2007. Three of us are the "chefs" for the night. I am making the amuse bouche, or piccolo morso, an appetizer, and the main course, Veal Scaloppine Bolognese. I am a little worried since I have never made any of the recipes that I picked out to make. I found a package of veal scaloppine in my freezer so I decided to do a trial run last night. Here is a picture:
My tasters liked it so I am a bit relieved.
Here is the recipe:
12 veal scallops, or scaloppine if you can find them
1/2 t kosher salt
all purpose flour
4 large eggs (I used three and had plenty)
4 T extra virgin olive oil
5 T butter
3 oz. thinly sliced prosciutto, cut into 1/4 inch strips
1/2 cup dry Marsala
1/2 cup dry white wine
1 cup hot chicken stock or water
5 oz. or larger chunk of Grana Padano or Parmigiano Reggiano
Heat the oven to 400 degrees.
Flatten the veal scallops into i/4 inch thick scalopine. Season with salt and pepper on both sides. Dredge each one in the flour, coating both sides. Shake off the excess flour.
Beat the eggs with a pinch of salt in a wide, shallow bowl.
Pour 2 T olive oil and 3 T of butter in a big saute pan, and set over medium-high heat. When the butter begins to bubble, quickly dip the scaloppine in the egg, let the excess drip off, and then put in the pan. Fit as many in as you can get in one layer. Brown on one side for about a minute and then turn and brown on the other side. Place in a baking dish or pan that will hold them all in one layer, it is okay if they overlap a little.
Wipe out the pan and melt the remaining 2 T of butter in it. Set over medium heat and add the prosciutto strips and cook until crisped on the edges. Pour in the Marsala and white wine and cook until reduced by half, then pour in the stock, increase to a boil, and cook a few minutes more, stirring, until the sauce has amalgamated and thickened slightly.
Remove the pan from the heat, scoop up the prosciutto strips and scatter over the scaloppine in the baking dish. Pour the sauce all over the meat, moistening the scaloppine evenly. Shave the chunk of cheese with a vegetable peeler, making wide strips of cheese and putting them over the scaloppine, lightly covering them. (This is the gratinato). Bake in the oven for 20 minutes or so until the gratinato is nicely browned and very crisp. Rotate the dish once so that it will cook evenly.
Remove from the oven. Use a sharp knife to cut around each scaloppine and lift them out, two at a time, with topping intact and place on dinner plates. Drizzle the sauce around the scaloppine, not on top, and serve immediately.
The recipe says that it serves six, but the three of us ate almost all of it.
My tasters liked it so I am a bit relieved.
Here is the recipe:
12 veal scallops, or scaloppine if you can find them
1/2 t kosher salt
all purpose flour
4 large eggs (I used three and had plenty)
4 T extra virgin olive oil
5 T butter
3 oz. thinly sliced prosciutto, cut into 1/4 inch strips
1/2 cup dry Marsala
1/2 cup dry white wine
1 cup hot chicken stock or water
5 oz. or larger chunk of Grana Padano or Parmigiano Reggiano
Heat the oven to 400 degrees.
Flatten the veal scallops into i/4 inch thick scalopine. Season with salt and pepper on both sides. Dredge each one in the flour, coating both sides. Shake off the excess flour.
Beat the eggs with a pinch of salt in a wide, shallow bowl.
Pour 2 T olive oil and 3 T of butter in a big saute pan, and set over medium-high heat. When the butter begins to bubble, quickly dip the scaloppine in the egg, let the excess drip off, and then put in the pan. Fit as many in as you can get in one layer. Brown on one side for about a minute and then turn and brown on the other side. Place in a baking dish or pan that will hold them all in one layer, it is okay if they overlap a little.
Wipe out the pan and melt the remaining 2 T of butter in it. Set over medium heat and add the prosciutto strips and cook until crisped on the edges. Pour in the Marsala and white wine and cook until reduced by half, then pour in the stock, increase to a boil, and cook a few minutes more, stirring, until the sauce has amalgamated and thickened slightly.
Remove the pan from the heat, scoop up the prosciutto strips and scatter over the scaloppine in the baking dish. Pour the sauce all over the meat, moistening the scaloppine evenly. Shave the chunk of cheese with a vegetable peeler, making wide strips of cheese and putting them over the scaloppine, lightly covering them. (This is the gratinato). Bake in the oven for 20 minutes or so until the gratinato is nicely browned and very crisp. Rotate the dish once so that it will cook evenly.
Remove from the oven. Use a sharp knife to cut around each scaloppine and lift them out, two at a time, with topping intact and place on dinner plates. Drizzle the sauce around the scaloppine, not on top, and serve immediately.
The recipe says that it serves six, but the three of us ate almost all of it.
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