Veal with Black Truffles / Scaloppine di Vitello ai Tartufi Neri
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 INGREDIENTS8-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
- DIRECTIONSPreheat 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 was featured on Season 12 - Episode 1221.
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