Scaloppine boscaiola

4 Servings

Ingredients

QuantityIngredient
12Medallions of veal; pounded (about 12 = one pound)
3tablespoonsButter
4slicesProsciutto; finely chopped
8mediumsSize french mushrooms; thinly sliced
¼cupDried mushrooms; soaked in water; drained and sliced
4tablespoonsMarsala wine
1Black truffle; finely chopped
1tablespoonChopped parsley
1cupBrown sugar
6tablespoonsButter
8tablespoonsFlour
1quartCollege Inn beef stock
1Bay leaf
1pinchThyme
6tablespoonsTomato puree
Salt and pepper

Directions

1. Sear medallions in 1 tbs. butter for one minute on each side. Set aside.

2. Melt remaining butter in pan. Add prosciutto and both kinds of mushrooms. Saute 7 minutes. Add veal and Marsala and saute 5 minutes, turning once. Add salt and pepper to taste. Add Brown Sauce, truffle, and extra butter if needed to thicken sauce. Bring to a simmer.

3. To serve, remove veal to serving dish, pour on sauce, and garnish with parsley. Directions for Brown Sauce: 1. Melt butter in pan and stir in flour. Cook 8 to 10 minutes, stirring constantly until brown.

2. In another pan, warm broth and half the browned butter, still whisking.

Add bay leaf, thyme, and tomato puree. Add salt and pepper to taste. Bring mixture to boil and reduce to simmer, skimming occasionally. Cook for 2-½ to 3 hours, or until mixture coats the back of a spoon.

3. Strain through a fine sieve. LELLO

EAST 54TH STREET, MANHATTAN

CARMIGNANO TENUTA DI CAPEZZANO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .