Photo: Veal with Marinated Mushrooms (Scaloppine Beneventana) Recipe
Ingredients
- 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
Directions
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.
Place a slice of prosciutto on top of each piece of veal. Remove the veal to a platter, add the parsley and pour the sauce over meat. Sprinkle with lemon zest and serve.
- 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
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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By Jethro Toe
Verona, NJ
on November 25, 2010
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I've made this recipe multiple times for my guests over several years.(since the early days of Molto Mario on Food Network The marinated mushrooms (Funghi al Bagno recipe can be held fairly long (I keep them in a sealed glass storage container in the fridge. I like to make them and keep them on hand especially during the holiday season when you are more likely to be entertaining guests. The Funghi al Bagno is very versatile. I've made it with chicken and with pasta for me (I'm vegetarian.
Definitely makes a very professional dish.
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