Veal Scaloppine Bolognese: Test Kitchen Tuesday

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 savoringtoday@comcast.net so it can be included in this post or include a link to your site with your comment.

Veal Scaloppine Bolognese

Veal Scaloppine Bolognese

Source: Lidia Cooks from the Heart of Italy, p 154 — 2009 by Tutti a Tavola, LLC
Serves 6
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 the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.

To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.

Set the baking dish in the oven and bake for 20 minutes or so, until the gratinato is nicely browned very crisp (rotate the dish in the oven to ensure even coloring).

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.

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4 responses to “Veal Scaloppine Bolognese: Test Kitchen Tuesday

  1. This sounds wonderful! I can’t wait to try it. I love Italian food.

  2. Looks like an interesting pasta! Prosciutto and parmigiano reggiano count me in!

  3. This was one of the easiest recipes I’ve tried for Test Kitchen Tuesday, probably because my daughter, Kayla, was the one who made it! She made dinner for us this weekend and did a fabulous job. It was great fun to sit on the other side of the counter, watching, sipping wine, and offering guidance as needed. 🙂

    She followed the recipe precisely and it was delicious. The Marsala sauce with the prosciutto and shaved parmesan was a perfect combination with veal. I agree with the author, chicken would be wonderful prepared this way also.

    Just a few notes to keep in mind:
    1. It is not necessary to use wax paper or plastic wrap when tenderizing the veal–it worked fine to pound the veal directly on the cutting board, uncovered.
    2. It did take almost 30 minutes for the gratinato to brown and become crisp.
    3. I do not recommend making more servings than is needed for one meal. This is a meal that is best enjoyed fresh.

  4. Pingback: Green Beans Genova-Style: Test Kitchen Tuesday | Savoring Today

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