Scaloppine in Rosa (Veal Scallopini in Pink Sauce)
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (thinly sliced) | 400g |
| Whole milk | As needed |
| Mascarpone cheese | 200g |
| Red wine | 50ml |
| Tomato paste (triple concentrate) | 1 tbsp |
| Butter | 30g |
| Extra virgin olive oil | As needed |
| All-purpose flour | As needed |
| Fine salt | As needed |
| Ground black pepper | As needed |
| Pink peppercorns (whole) | 2 tsp |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 30g |
| Fat | 22g |
| Carbohydrates | 8g |
| Fiber | 1g |
| Sugars | 2g |
| Sodium | 600mg |
Instructions:
To make Scaloppine in Rosa, it’s essential that you start with high-quality veal to ensure tenderness and a delicate flavor. Follow these steps to create a savory dish that’s sure to impress.
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Prepare the Veal: Lay the veal slices flat on a clean cutting board. If the slices are large, cut them in half so that each portion is of a more uniform size. Use a meat mallet to gently pound the slices to an even thickness—this helps the meat cook evenly and remain tender.
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Coat the Veal: Lightly flour both sides of each veal slice. This helps to achieve a golden, slightly crisp exterior when the meat is cooked.
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Sear the Veal: In a large, non-stick skillet, heat the extra virgin olive oil and butter over medium heat. Once the oil is shimmering and the butter has melted, add the veal slices. Cook the veal for about 2 minutes on each side, or until it turns a golden-brown color. Be careful not to overcrowd the pan; you may need to cook the veal in batches.
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Deglaze with Wine: Once the veal is browned, pour in the red wine to deglaze the pan. Allow the wine to cook off, which should take about 2-3 minutes, leaving behind the flavorful brown bits from the veal.
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Prepare the Sauce: While the wine evaporates, dilute the tomato paste with a bit of hot water or broth until it reaches a smooth consistency. Once the wine has evaporated, add the tomato paste mixture to the skillet. Stir to combine, ensuring that the base flavors of the wine and tomato meld together.
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Add the Mascarpone: In a small bowl, add a splash of milk to the mascarpone to make it easier to incorporate into the sauce. Stir until the mascarpone becomes smooth and creamy. Pour the mascarpone mixture into the skillet and blend it well into the sauce. Let the sauce simmer gently, stirring occasionally, until it thickens and coats the back of a spoon.
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Season the Sauce: Taste the sauce and adjust the seasoning as needed with fine salt and ground black pepper. For an aromatic, lightly spicy touch, add the whole pink peppercorns to the sauce, allowing them to infuse their subtle flavor into the creamy sauce.
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Serve: Once the sauce has thickened and the veal is tender, remove the pan from the heat. Plate the veal slices and spoon the creamy sauce generously over the top. The veal will be beautifully coated in a rich, creamy pink sauce that pairs wonderfully with mashed potatoes, rice, or a light salad.
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Enjoy: Serve the Scaloppine in Rosa hot, garnished with a few extra pink peppercorns if desired. This dish is best enjoyed immediately, paired with a glass of red wine to complement the flavors.
Scaloppine in Rosa is a delicate and flavorful main course that’s sure to satisfy. The mascarpone adds a luxurious creaminess to the dish, while the pink peppercorns lend a mild, peppery bite. This Italian classic is perfect for a family dinner or special occasion, offering an elegant twist on traditional veal scallopini.
