10 for 1 – Super Versatile Scallopine
I’m not great at math so I may need your help.
I promised 10 dishes from this recipe. I think I short-changed you. After my video proclamation I recalculated and I think there are 16 permutations–16 dishes, probably even more. Wow, lucky you!
Here’s the calculation:
You can use one of 4 meats. You can use one of 2 herbs. You can use one of 2 cheeses. 4X2X2=16. Right? Actually, there are probably more. For example mix mozzarella and fontina and that’s recipe #17. Leave out the prosciutto and that’s recipe #18. So on and so forth…
Enough. You do the math.Here’s the recipe.
My current favorites are the Scallopine alla Sorrentina (veal, prosciutto, roasted eggplant, basil, fresh mozzarella) and the Scallopine alla Bolognese (veal, prosciutto, fresh sage, fontina). The Sorrentina with the eggplant probably doesn’t need any contorni (sides)–the Bolognese without the eggplant may. Roasted potatoes and Swiss Chard or escarole sauteed in EVOO with garlic would be nice.
The cooking directions are exactly the same for all of the recipe permutations. You saute the meat and make the sauce in the same pan. Then you bake the scallopine in the oven with the pan sauce. Only the ingredients and combinations you choose may vary not the sauce nor the cooking methods.
This reciped serves 4. If you have scallopine the size I used in the video this recipe you may want to serve 2 as a portion.
Veal Scallopine alla Sorentina
Ingredients
- 1 eggplant, about 1 pound
- 8 veal scallopine (or chicken, pork, turkey scallopine
- 8 fresh basil leaves (or fresh sage leaves if your making the Bolognese version))
- 8 thin slices prosciutto di Parma
- 8 slices fresh mozzarella cheese (or Italian fontina if your making the Bolognese version)
- 2 peeled cloves garlic, smashed
- 6 tablespoons EVOO
- 5 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/4 cup canned San Marzano tomatoes crushed by hand (remove any stems or skin)
- all-purpose flour
- sea salt
- freshly ground black pepper
Cooking Directions
- Preheat oven to 400 degrees.
- Trim the stem and round end of the eggplant.
- Cut into 1 inch slices (if you like remove the skin or remove some strips of peel)
- Salt the slices well on both sides and place them in a colander to drain in the sink or over a plate for about a half hour. A bitter liquid should drip out of the slices.
- Wash the slices well and pat dry.
- Put 3 tablespoons of EVOO on a baking sheet and coat the eggplant slices well on both sides.
- Spread out the slices and roast them until they are tender and brown. Turn the slices over to brown the other side.
- Remove from oven and set the slices aside.
- Turn up the oven to 450 degrees.
- Season the scallopine on both sides with salt and pepper.
- Lay a basil leave on top of each scallopine.
- Then cover each scallopine with prosciutto and tap with the back of a knife to adhere the prosciutto to the scallopine.
- Heat 2 tablespoons of EVOO and 2 tablespoons of butter in a large saute pan.
- Lightly flour the scallopine on both sides shaking off any excess.
- Place the scallopine prosciutto side down in the pan.
- Cook until the prosciutto is lightly golden brown. (Do not over cook or the prosciutto will toughen.)
- Turn and saute until the other side is browned.
- Drain the scallopine on paper towel.
- Pour in the last tablespoon of EVOO and scatter the garlic in the pan.
- Cook the garlic over a low-medium flame until they are lightly golden.
- Pour in the white wine and bring to a boil until the wine is almost completely evaporated. Stir to dislodge the brown bits on the bottom of the pan.
- Pour in the stock and the remaining 3 tablespoons of butter and bring to a boil.
- Stir in the crushed tomatoes and bring back to a boil.
- Boil until the sauce is lightly reduced and glossy, about 3 minutes.
- Arrange the scallopine in a single layer in a baking dish.
- Cover each with a slice of the roasted eggplant.
- Top with a slice of mozzarella.
- Dot the top of each scallopine with some San Marzano tomato sauce or some of the pan sauce.
- Bake until the cheese is melted and lightly browned and the sauce has thickened a bit.
- Place the scallopine on a serving platter and spoon the sauce around the scallopine. (I like the rustic sauce. If you want it more refined, pass it through a strainer and then spoon it around the scallopine.)
- Serve immediately.
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What kind of white wine do you recommend for this?
I used an inexpensive California sauvignon blanc in this episode. Any dry white wine will work–pinot grigio for example. It doesn’t need to be an expensive wine–just be sure the wine is good enough for you to drink.