SCALOPPINE DI VITELLO WITH ANCHOVIES, CAPERS, HAM AND GRAPPA

SCALOPPINE DI VITELLO WITH ANCHOVIES, CAPERS, HAM AND GRAPPA (for four)

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3 tablespoons butter

4 flat anchovy fillets, chopped very fine

¼ pound boiled unsmoked ham sliced ¼ inch thick and diced fine

1-½ tablespoons capers, drained and chopped

1 tablespoon vegetable oil

1 pound veal scaloppine, cut from the top round and flattened

salt

black pepper, ground fresh from the mill

3 tablespoons grappa, a pungently fragrant distilled spirit made from pomace, a residue of wine making. It is usually available in stored that sell Italian wines, but marc, a French spirit made like grappa, can be substituted. It neither is available use calvados, French apple brandy, or a good grape brandy.

¼ cup heavy whipping cream

 


 

1. Put half the butter into a small saucepan, turn on the heat to very low, and add the chopped anchovies. Stir constantly as the anchovies cook, mashing them to a pulp against the sides of the pan with a wooden spoon. When the anchovies begin to dissolve, add the diced ham and chopped capers, and turn the heat up to medium. Stir thoroughly to coat well, cook for about 1 minute, then remove pan from heat.

2. Put the oil and remaining butter in a skillet, and turn on the heat to medium high. When the butter foam begins to subside and the oil is hot, slip the scaloppine into the pan and quickly brown them on both sides, about 1 minute on each side if the oil is hot enough. (If you can’t get all of them into the skillet at one time, do them a few at a time). Transfer the browned veal to a warm platter and season with salt and pepper.

3. Tip the skillet and spoon off most of the fat. Return to medium-high heat, add the grappa, and while it simmers quickly use a wooden spoon to loosen all cooking residues from the bottom and sides. Add the ham and anchovy mixture from the saucepan to the skillet and any juices the scaloppine may have shed on the plate, and stir thoroughly to combine all ingredients evenly. Add the cream, and reduce it briefly while stirring.

4. Return the scaloppine to the skillet, and turn them in the hot sauce for about a minute until they are completely warm again. Turn out the entire contents of the pan onto a warm platter and serve at once.

 

adapted from Marcella Hazan, Essentials of Classic Italian Cooking

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