Wednesday, March 6, 2013
Veal scaloppini with porcini mushroom
There are many different types of porcini mushrooms. One of the most popular and sought after species is the Porcino d'Autunno or Autumn Porcino and is commonly referred to as the "King" in Italy and France. Porcini mushrooms are used in a variety of preparations, right from soups and salads to side and main course dishes.
In Italy, the mushroom is used to make porcini risotto, a traditional autumn dish. I like to use them for veal scaloppini with porcini mushroom.
300 gr. veal (thin slices)
a knob of butter
a glass of white wine
75 gr. chopped porcini mushrooms
flour as needed
salt to taste
a ladle of beef broth
2 teaspoons cooking cream 15%
Take a small pan and melt a knob of butter, divide the meat slices in half and beat them to make them as thin as possible, flour on both sides, place them in the butter and cook on both sides for a few minutes (until browned) sprinkle with white wine, then add the chopped mushrooms and cook for a few minutes. At this point, add a ladle of pre-prepared traditional broth and salt, add the cream after a few seconds and when the sauce is unctuous, the veal scallops are ready to serve...
This dish is excellent with a Travaglini Giancarlo Gattinara, it is a perfect match with this rich and powerful veal dish, based from porcini mushrooms.
Like Barolo and Barbaresco, this wine is produced from the Nebbiolo grape, but it is classified as Gattinara based on the region where it is produced. One of the things I like about this wine is that you can enjoy the characteristics of a Nebbiolo based wine at a more affordable price than most Barolo and Barbaresco although you can find some rather pricey Gattinara too.
This is a great wine!