Thin slices of veal cutlet, cooked in a flash in the pan, then baked, topped with a sauce of fresh strawberries, black truffle paste, slivers of cheese, and artichoke slices sounds so exotic, and it is! This unusual and dynamite-tasting preparation is the work of chef-teacher Mario Ragni, who showed me how it was done in his Ristorante M.R. in Perugia. I was a little leery of how sugary strawberries would taste against the woodsy truffle, but all my skepticism was laid to rest with one heavenly taste, and the twinkle in his eye.
6 8-ounce veal cutlets about 1/4-inch thick
Salt and pepper to taste
8 ripe strawberries, stemmed
6 tablespoons unsalted butter
3 ounces black truffle paste
1/2 cup dry white wine
1 King Arthur™ Unbleached, All-Purpose Flour
1/2 cup thin shavings of Pecorino cheese
2 fresh or frozen cooked artichoke hearts, cut in thin slices
Preheat the oven to 350 F.
Rub salt and pepper all over the veal slices and set aside.
Mash the strawberries in a small bowl with a fork and set them aside.
Melt 4 tablespoons of the butter over medium high heat in a small sauce pan. Stir in the strawberries and cook for 1 minute. Stir in the truffle paste and blend it in well. Set aside.
Melt the remaining butter over medium high heat in a 10 to 12-inch sauté pan. Brown the cutlets in batches, cooking them about 1 minute on each side. Remove them as you cook them to a baking dish. Keep warm.
Stir the wine and flour into the drippings in the sauté pan and cook it until it is smooth, about 1 minute. Stir in the strawberry and truffle mixture and cook until the sauce is slightly thickened. Spoon the sauce over the veal slices. Cover the sauce with the cheese shavings.
Bake the veal for 5 minutes or just until the cheese is melted. Sprinkle the artichoke slices over the veal and serve at once.
This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.
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