SCALOPPINE BALSAMIC for Poultry Day

Day of poultry and then Scaloppine with Balsamic Vinegar. A simple, delicious and unexpected flavor!

SCALOPPINE BALSAMIC

• 8 slices of turkey breast
• 60g butter
• 2 tablespoons of flour
• 4 tablespoons balsamic vinegar
• A few drops of Traditional Balsamic Vinegar
• Salt and pepper

Lightly flour the turkey breast. Gently melt the butter in a pan, add the turkey and lightly brown on both sides. Season with salt and pepper. Add the balsamic vinegar and finish cooking them.

Serve with a few drops of Traditional Balsamic Vinegar. Tips: Instead of balsamic vinegar you can use lemon or Marsala wine. You can use turkey instead of beef or chicken. Oops, we’ve been using  Balsamic for so long and this time  we tried to purchase online and it worked well with Parmashop

They  sent us Vinegar  from Acetaia Paltrinieri  

How to prepare Roasted Meat on the Stove

Searching for suggestions for an Italian Christmas meal , roasted meat cooked on the stove

Arrosto Farcito Alle Erbe  

900g best end of veal

6 slices  smoked pancetta

Sage , Rosemary,  Parsley 

1 onion

1 glass dry white wine

3 cloves of garlic

70g butter

Salt,pepper

    

Chop  sage,rosemary,parsley and garlic.

Place a slice of pancetta around the meat. Spread the slices with the very-finely chopped herbs and garlic. Brown the onion in the butter in a casserole. Bind the meat and place it in this. Brown the meat, season with salt and pepper and pour on the wine. Let the wine evaporate at a high temperature. Then cook the meat over a low flame for c. 1½ hours. As the meat is cooking, pour on a little warm water so that the sauce does not dry out. Once cooked, unbind the meat, slice it and serve.

Veal with 3 sauces

A meat dish which can be prepared in advance also in quantities and with a small variation sounds as a totally different dish.
You can prepare the meat and serve it with 3 different sauce on top.
First step you have to prepare and cook the veal.

Ingredients

1kg. veal rump
Handful parsley
5 bayleaf leaves
1 carrot
1 onion
1 celery stick
2 rock salt spoons
2 spoons olive oil

Roll the veal in flour ,chop parsley, carrot, onion, celery stick .Let them cook in oil in a pan,slighlt cook the meat in it, add 4 l.water,bayleaf and salt.Eliminate the foam that comes on top. Let it cook for 50 minutes. Let it cool. Wrap into paper and put into the fridge. Before serving it you have to slice thin and pour one sauce on top.

3 Sauces:

Trito Aromatico

80 gr. Depitted Green olives
60 gr. Parsley
60 gr. Inside of stale bread
2 spoons vinegar
3 hard boiled eggs
Extra vergin olive oil
salt and pepper

Separate yolks from whites. Soak the bread into the vinegar for 10 minutes. Chop parsley, olives and egg whites. Mix them with the bread and 2 yolks. Add salt and pepper .Amalgamate adding some oil. Slice the veal thin and spread the mixture on it. Chop the remaining egg white and distribute it on the meat. Pass the remaining yolk through a strain and serve it on the meat.

Pesto al pomodoro con mandorle e basilico

4 peeled tomatoes
Handful basil
2 garlic cloves
Handful pinetus
Handful almonds
Peel the almonds
Salt and pepper
2 spoons extra vergin olive oil

Chop tomatoes,basil, pinetus and almonds, garlic,add salt and pepper and the oil.
Slice the veal thin and spread the mixture on it, adding some pinetus and almond slides on top.

Salsa Tonnata

Mayonnaise
2 small spoons anchovy paste
170 gr. tin Italian Tuna
1 tablespoon capers
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon parsley

Mix capers, anchovy paste,tuna, lemon juice and mayonnaise in a blender. Place the veal slightly overlapping on a serving dish. Serve on top of the meat with fresh lemon slices, a few bits of parsley and capers.