Veal with Marinated Mushrooms (Scaloppine Beneventana)
- 1 pound veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness
- Salt and pepper
- 1/4 cup flour, for dredging
- 3 tablespoons extra-virgin olive oil
- 1 cup Basic Tomato Sauce, recipe follows
- 1/2 cup white wine
- 1 cup marinated mushrooms, recipe follows, drained
- 1 large lemon, zested and juiced
- 2 tablespoons capers, rinsed
- 8 slices prosciutto, roughly the same diameter as scaloppine
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- BASIC TOMATO SAUCE
- All recipes copyright 2000, Mario Batali. All rights reserved.
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
Season each piece of veal with salt and pepper and dredge in flour.
In a 12 to 14-inch saute pan, heat the oil until smoking. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes. Remove to a plate and continue with the remaining pieces. When second batch is browned, add the first batch back to the pan and add the tomato sauce, wine, mushrooms, lemon juice and capers and cook 2 to 3 minutes, until the sauce is quite tight.
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer. Yield: 4 cups
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