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| | | SCALOPPINE ALLA
VALDOSTANA (Valdostana Veal) | | |
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Flatten the scaloppine by beating them with a meat
tenderiser. Put a slice of Fontina cheese on each
scaloppini and fold the meat over. Secure the scaloppine
with a toothpick and thread a fresh sage leaf through the
toothpick. Now dust the scaloppine with flour.
Melt the butter with the olive oil, add the garlic and the
rest of the sage leaves, then the veal. Fry the scaloppine
on both sides, until golden. Now add the dry white wine
and continue cooking, turning the scaloppine a few times,
until cooked - about 5 minutes. Add salt and pepper to
taste. If the sauce looks dry, add a little stock.
Serves 4 | |
about 8 scaloppine, 2 per
person (depending on the
size of the scaloppine)
250 g (9 oz) Italian Fontina
cheese, sliced thinly
24 fresh sage leaves
plain flour for dusting
scaloppine
50 g (2 oz) unsalted butter
4 tablespoons virgin olive oil
4 garlic cloves, crushed
150 ml (15 fl oz) dry white wine
salt and freshly ground
black pepper | |
| PRINT RECIPE | |
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