Unlike the black truffle you shouldn’t cook with white truffle. The more mild and sophisticated white truffle is a perfect marriage with veal scallopine. Piero had the truffles, I needed to get the veal.
Inspired, I ran across the street to Little City Meats. Mike had some beautiful milk-fed veal and he pounded out thin scallopine for me. With the scallopine and a dozen organic eggs from Petaluma I headed back to Cavalli to cook.
The scallopine are quickly sautéed in extra virgin olive oil and butter, to give them a golden nutty crust. Some white wine in the hot pan yielded a simple pan sauce finished with a swirl of butter.
I turned the plate over to Piero. He carefully shaved biancetto all over the top. “Don’t be stingy,” he said in Italian, “be sure to cover the entire scallopine with tartuffi.”
Santo and I savored the tartufi aroma as Piero shaved the white truffle over the hot scallopine right out of the cast iron pan. The truffle perfume lingered with each bite of the delicate scallopine.
If you are in the Bay Area, Santo will post the availability of truffles all season. You can find fresh truffles for sale online. If you don’t use them all right away, make a truffle butter or truffle-infused extra virgin olive oil so you enjoy their aroma and flavor for months.
Veal Scallopine with Shaved Fresh White Truffles
- 8 veal scallopine, pounded thin (depending on the size, I serve 1 or 2 scallopine per person)
- Sea salt
- Freshly grated black pepper
- 1/8 cup unbleached all purpose flour
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ¼ cup dry white wine
- 40 grams shaved fresh white truffles (or as much as you can afford. We used 5 grams for each scallopine.)
- Sprinkle the scallopine with salt and pepper
- Lightly flour the scallopine
- Over medium high heat, add the butter and olive oil to a sauté pan (add more butter and oil if needed as your sauté all of the scallopine)
- As the butter begins to melt lower the heat to medium. You don’t want to develop any color.
- Add the scallopine and sauté until the scallopine develops a light brown crust, about 2 minutes.
- Turn the scallopine over and sauté for one minute more.
- Remove the scallopine from the pan and put them on a serving platter.
- Increase the heat to high and add the wine.
- Scrape the pan to incorporate the brown bits into the sauce.
- Let the wine simmer until the alcohol is evaporated.
- Drizzle the scallopine with the pan wine sauce.
- Shave the fresh white truffle to completely cover the scallopine.
- Serve immediately.