mercoledì 21 aprile 2010

And now...something easy

SCALOPPINE AL LIMONE
(veal escalopes with lemon sauce)

The "scaloppine al limone" or "al marsala" are well known northern-italian dishes that have become, nowadays, very popular along the whole peninsula.
This recipe is actually very simple, furthermore, instead of the classic veal scaloppine, other kinds of meat can be equally used (e.g. sliced chicken breast) - the final result will, as usual, depend on the quality of the ingredients.
As soon as you will learn to prepare the classic recipe, it won't be difficult to create new kinds of scaloppine by adding or substituting some of the ingredients.

Ingredients (4 portions):

400g thin sliced veal escalopes;
1/2 glass dry white wine;
The juice of 1 whole lemon;
1 tablespoon butter, 2 tablespoons extra virgin olive oil (EVO);
Salt, some flour.

Preparation (about 15 minutes):

Beat the scaloppine flat (take care - don't rip them), make a couple of cuts around each scaloppina so that they don't change their shape while frying, pour some flour in a large dish and place the scaloppine one by one in the dish; turn them in the flour in order to cover each scaloppina with a thin layer of flour, beat with your hands and gently shake the scaloppine to allow the flour in excess to fall down.
Place the scaloppine on a clean dish and put a large non-sticking pan on high heat, add the butter and the EVO and allow the butter to melt. Once the butter is completely melted, put the scaloppine in the pan and fry them on both sides, remove the scaloppine once they're very slightly coloured (they're not supposed to be fully done yet) put them on a warm dish and sprinkle some salt on each scaloppina.

Empty the frying pan and clean its bottom e.g. by using a paper towel. Pour both the wine and the lemon juice (possibly without seeds) in the pan and put it again on high heat.
Once the liquid in the pan begins to boil, add all the scaloppine and allow to slowly cook until the liquid gets creamy and the scaloppine are done (usually a couple of minutes).

Serve hot and "buon appetito".

1 commento:

  1. Fabrice Raspo1 maggio 2010 03:15

    Some interesting etymological fact:

    "Scallops", the Pilgrims Shell, is the the name of the highly prized Pecten Maximus or Jacobeus mollusc, aka "Cappa Santa" (Blessed Cape, because of the draped shape).

    "Scaloppina", the little "Scaloppa", from the French "Escalope", which was a shell-shaped piece of meat, shares the same etymology, from the Indo-European root "SKL".

    RispondiElimina