One of my favorite things to do is share a coffee date with my husband at Barnes & Noble and peruse the latest cookbooks while sipping my caramel latte. On a recent java-rendezvous, I discovered Lidia Cooks from the Heart of Italy by Lidia Bastianich, and since hubby was paying attention for birthday ideas, it now sits invitingly on my desk. Loving everything Italian and feeling adventurous this week, Test Kitchen Tuesday will focus on a recipe from this book.
According to Lidia, Veal Scaloppine Bolognese is a traditional casserole from the Emilia-Romangna region with veal layered in an intense prosciutto-Marsala sauce and topped with a delicate gratinato of Grana Padano or Parmigiano-Reggiano. It is mentioned in the intro to the recipe that scaloppine of chicken breast or pork would be excellent prepared this same way, so feel free to substitute if desired. We are looking forward to trying this new recipe as well as Grana Padano to see if it can win our hearts the way Parmigiano-Reggiano did years ago.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a photo and send it to me at email@example.com so it can be included in this post or include a link to your site with your comment.
Veal Scaloppine Bolognese
Source: Lidia Cooks from the Heart of Italy, p 154 — 2009 by Tutti a Tavola, LLC
12 veal scallops — 2-3 oz each
1/2 teaspoon kosher salt
1 cup all-purpose flour — for dredging
4 large eggs
4 tablespoons extra virgin olive oil
5 tablespoons butter
3 ounces prosciutto — cut in 1/4″ strips
1/2 cup dry Marsala wine
1/2 cup dry white wine
1 cup chicken stock — hot
5 ounces Grana Padano or Parmigiano-Reggiano
Heat the oven to 400° and arrange a rack in the middle. Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper of plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into 3 thin ovals, about 1 inch thick. The pieces will vary in size.
Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake off the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, than pour in the stock, heat to the boil, and cool: for a couple of minutes more, stirring, and the sauce has amalgamated and thickened slightly.
Remove from the oven and, with a sharp knife or spatula, cut around the scaloppine, and lift them out, one or two at a time, with the topping intact, onto a platter. Drizzle the pan sauce around the scaloppine–not on top–and serve immediately.