Lidia Bastianich Dinner in Minutes
Veal Scaloppine Umbria-Style
As heard on Linda’s WLRN National Public Radio 91.3 program. The recipe has been adapted from Lidia Cooks From the Heart of Italy by Lidia Matticchio Bastianich; Knopf $35.00
“This dish showcases the skillful cookery and flavorful pan sauces that delighted me in Umbria … Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork both versions were quick and delicious. Serve the scaloppine over braised spinach, or with braised carrots on the side.”
2 ounces prosciutto
4 plump garlic, cloves peeled
3 small anchovy fillets
1/4 cup extra-virgin olive oil
12 veal scallops (2 to 3 ounces each)
3/4 teaspoon kosher salt
2 tablespoons butter
8 fresh sage leaves
1 cup white wine
2 tablespoons freshly squeezed lemon juice
1/2 cup light stock (chicken, turkey, or vegetable) or water
2 tablespoons small capers, drained
2 tablespoons chopped fresh Italian parsley
Finely chop prosciutto, garlic, anchovies and 2 tablespoons olive oil in a food processor.
Flatten the veal scallops into scaloppine, one at a time; place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
Slat the scaloppine lightly on both sides. Put the butter and remaining olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer. Cook the first side for a minute or two, just until the meat becomes opaque but doesn’t darken; flip the scaloppine, and lightly fry the second side the same way. Continue with the rest of the veal.
Remove veal from skillet, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry. Drop in the pestata (prosciutto mixture), stir it around the pan and let it cook for a couple of minutes, until it’s sizzling and rendering fat from the prosciutto. Scatter in the sage leaves, stir and heat them until sizzling, then pour n the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half. Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they’re moistened. Toss in the capers, and sprinkle salt over them.
Gently simmer the sauce reducing gradually. Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
Remove the skillet from the heat and sprinkle the parsley over the veal. Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately.