Scaloppine in Vin Santo with Pumpkin and Mixed Mushrooms
Category: Main Dishes
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
This delicate yet flavorful dish of Scaloppine in Vin Santo with Pumpkin and Mixed Mushrooms combines tender veal with the earthy sweetness of roasted pumpkin and the rich, savory umami of mushrooms, all infused with the aromatic touch of Vin Santo. It’s a perfect recipe for those looking to enjoy an elegant meal with a blend of seasonal ingredients and sophisticated flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (scaloppine) | 400g |
| Cornstarch (maizena) | 100g |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 60g |
| Rosemary | 2 sprigs |
| Vin Santo (sweet Italian wine) | 50g |
| Mixed mushrooms (e.g., champignon, porcini, or shiitake) | 360g |
| Mantuan pumpkin (or any sweet pumpkin) | 300g |
| Garlic | 1 clove |
| Extra virgin olive oil (for sautéing) | 70g |
| Fine salt | to taste |
| Black pepper | to taste |
| Vin Santo (for deglazing) | 50g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 27g |
| Carbohydrates | 30g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 500mg |
Instructions:
-
Prepare the Vegetables:
- Start by slicing the pumpkin into thin rounds and removing the seeds. Then, cut the pumpkin into small cubes.
- Clean the mixed mushrooms by wiping them with a damp cloth to remove any dirt. If needed, you can quickly rinse them under cold water, but be sure to dry them thoroughly afterward. Slice the mushrooms into 4-5mm thick pieces.
-
Cook the Vegetables:
- In a large pan, heat 60g of olive oil over medium heat. Add the whole garlic clove and let it sauté gently until golden, then remove it from the pan.
- Add the cubed pumpkin and sauté for about 5 minutes until it begins to soften and absorb the flavors.
- Next, add the sliced mushrooms to the pan. Stir well and cook together for another 5-7 minutes, until the mushrooms release their moisture and become tender.
- Season with salt and black pepper to taste, and remove from heat. Set the vegetable mixture aside, keeping it warm.
-
Prepare the Scaloppine:
- Meanwhile, dust the veal scaloppine with cornstarch on both sides, ensuring an even coating. Season with salt and pepper to taste.
- In a separate pan, heat 70g of extra virgin olive oil over medium-high heat. Once hot, add the veal scaloppine to the pan and cook for about 2-3 minutes on each side, until golden brown and cooked through.
- Add the rosemary sprigs to the pan to infuse the oil with fragrance as the meat cooks.
-
Deglaze with Vin Santo:
- Once the scaloppine are cooked, add the Vin Santo to the pan. Let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the pan to incorporate into the sauce.
-
Combine and Serve:
- Add the sautéed pumpkin and mushroom mixture back into the pan with the scaloppine. Stir everything together, allowing the flavors to meld for a couple of minutes.
- Adjust the seasoning with more salt and pepper if necessary.
- Serve the Scaloppine al Vin Santo with Zucca and Funghi Misti on a platter, garnishing with additional rosemary sprigs if desired.
This dish is a beautiful combination of earthy flavors from the mushrooms and pumpkin, complemented by the slightly sweet, rich notes from the Vin Santo. Serve with a side of roasted potatoes or crusty bread to soak up the delightful sauce, and enjoy a comforting yet elegant meal!
Tips:
- You can substitute the veal with chicken breast or pork if you prefer a different protein.
- For a deeper flavor, use a combination of wild mushrooms such as porcini or chanterelles.
- Vin Santo is a traditional Tuscan sweet wine, but if unavailable, you can substitute it with another sweet white wine or a dessert wine like Marsala.
This recipe brings the essence of Italian cuisine to your table, offering a well-balanced dish that combines seasonal vegetables with the rich depth of Vin Santo, a wine that imparts a unique flavor to this classic meal.
