CookEat Recipe
Scaloppine alla Genovese
Thin veal escalopes first cooked in layers over onion, then separated and finished with garlic, parsley, white wine and tomato juices, served over toast.
Method
Steps
Step 1
Gather the ingredients: 500 g lean boneless veal, cut into thin escalopes about 3–4 mm thick; 1/4 medium onion, finely chopped; 2 tablespoons olive oil; 20 g butter; Salt and black pepper; 1 teaspoon plain flour; 1 teaspoon finely chopped parsley; 1/2 garlic clove, finely chopped; About 40 ml dry white wine; About 150–200 ml hot water, added as needed; 100 ml plain tomato purée; 4 slices bread for toasting.
Step 2
Put the chopped onion, olive oil and butter in a snug casserole or deep frying pan. Lay the veal slices over the onion in overlapping layers, seasoning lightly with salt and pepper. Begin cooking over moderate heat without moving the slices, so the bottom layer colours and the slices keep their shape, about 4–6 minutes.
Step 3
Sprinkle in the flour. After about 1 minute add the parsley, garlic and white wine. Separate the slices carefully, turn and stir them through the onion mixture, then let the wine reduce for about 2–3 minutes.
Step 4
Add some hot water and the tomato purée. Simmer gently for about 8–12 minutes, moving the slices so they cook evenly, until each reaches at least 71°C. Add more hot water as needed to leave a generous sauce rather than a dry pan. For the paste alternative, replace the purée with 1 tablespoon tomato paste dissolved in about 100 ml water and adjust the other water accordingly.
Step 5
Toast the bread and place a slice on each plate. Spoon the veal and plenty of sauce over it. Marsala may replace the white wine in the same amount.
Step 6
For the rice accompaniment instead of toast, omit the bread. Cook about 180 g rice in water until tender, drain thoroughly and let it dry briefly in the warm saucepan. Stir in about 10 g extra butter, 20 g grated Parmesan and a few spoonfuls of the veal sauce. Serve beside the veal with the remaining sauce. These rice-accompaniment amounts are estimates.
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