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How To make Veal Scaloppine with Chianti
Ingredients
2
pound
veal cutlets
1
flour, all-purpose
2
tablespoon
olive oil
2
tablespoon
salt pork, diced
1/2
cup
sweet butter
1/4
pound
onions, peeled and diced
1/3
teaspoon
salt
1
pepper, freshly ground
1/4
cup
chianti
1/2
pound
mushrooms, fresh
2
each
green peppers
2
each
tomatoes, sliced thinly
1
each
garlic clove, mashed
8
each
parsley sprigs, leaves only
Directions:
Pound the cutlets thin and sprinkle them with flour on both sides, shaking off any excess. Place olive oil, salt pork and butter in a skillet; heat. Add onions and saute until medium brown. Add the veal and brown slowly for 3 minutes. Turn over, and cook for 2 minutes longer. Add salt, pepper and wine, cover, and simmer for 5 minutes.
Separate stems and caps of mushrooms. Chop the stems fine and cut the caps into thin slices. Discard cores and seeds from peppers and cut them into very thin slices. Add mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5 minutes. Chop garlic and parsley together and stir the mixture into the sauce. Simmer, uncovered, for 10 minutes, or until done. Taste for salt. Drink Chianti with this.
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This is another very simple but delicious recipe.
Very good to enjoy especially in the cold winter months.
Very few ingredients, very cheap and just a few steps to amaze family and friends.
Very good if paired or served with toasted sourdough bread, polenta or rice.
ENJOY
1 KG DICED BEEF
70 GR CARROT
70 GR CELERY
70 GR ONION
BUTTER
FLOUR
EXTRA VIRGIN OLIVE OIL
ROSEMARY
GLASS OF RED WINE
SALT
PEPPER
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Wilton Farm Marlow Rd, Little Marlow, Marlow
Postcode: SL7 3RR
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