About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Scaloppine with Ham, Anchovies, Capers, and Grappa | Main | Messicani - Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine »

Veal Scaloppine in Parchment with Asparagus and Fontina Cheese

Well, now I can say I've peeled stalks of asparagus - never done that before. In fact I didn't know anybody did that, but there it is, direction #1:

1. Trim the asparagus spears, peel the stalks, and cook the asparagus as described on page 466.

One of the features of a lot of these recipes is Marcella's detailed directions on how to perform specific tasks - so it's not uncommon to be flipping forward or back in the cookbook to learn a technique that she initially covered with another recipe or as part of a general introduction to a chapter.

The ingredients, including some Marsala wine partly hidden behind the pepper grinder. I like quaffing most wine, but Marsala is an exception. I use it only for cooking.

IMG_6978a.JPG

This recipe took longer than I first assumed..... Oh, you mean I have to cook the asparagus first; then sauté the scaloppine before combining the two in a parchment-lined dish, covering with slices of Fontina cheese and sauce from the sauté pan; then baking the dish in the oven. Guess I didn't read the directions very carefully the first time.

Almost ready to go into the oven.

IMG_6981a.JPG

The only difficult part of the directions to follow relates to the parchment paper. Marcella provides an option to use aluminum foil, but since I had the parchment paper, I went with that. However, the directions called for two sheets of paper crimped to provide a tight seal for the scaloppine before baking. I had difficulty getting a tight seal. Aluminum foil would likely be much easier to create the seal and it's what I will use next time.

The final result:

IMG_6983a.JPG

What I liked about this recipe:

Almost everything. Great result.

What I didn't I like about this recipe:

Preparation time a bit long & a bit picky (peeling asparagus stalks?) for me, but no real issues.

Would I make it again?

Yes - well, actually I already have. We served it to some friends a couple of weeks after I first prepared it. It was a big hit.

BTW the aluminum foil was much easier to work with than the parchment paper.

Want a recipe that's sure to impress? Try this one.

Comments (6)

Great job Doug, it looks delicious. Good to know about the foil vs parchment.

I am so used to peeling asparagus stalks now, I don't give it a second thought. What I can't imagine is NOT peeling them.

jgk:

I'm with susie. Can't imagine NOT peeling asparagus. Unless they're the super skinny kind. Dish looks great, Doug.

Marcella Hazan:

Good for you, Susie, I can't imagine not peeling asparagus stalks either, or cooking anything that you must discard in the plate, unless it's a bone that is attached to meat. I am glad you liked it enough to try it again, Doug. I wish you wouldn't grumble about taking time to cook something carefully. What better use for time is there?

I'm with you Marcella on the time, to a point. I say to people who complain to me, "What else would you be doing, watching TV??". Having said that, I have a lot of sympathy for couples who work and come home late and exhausted. No time to fricassee a chicken then really. You've got about 30 minutes to sort it on the outer.

Steve:

Including the recipe would have been appreciated.

Doug:

Steve,

One of the ground rules at the start of this project was that we would not post the recipes.

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This page contains a single entry from the blog posted on October 20, 2010 6:00 AM.

The previous post in this blog was Veal Scaloppine with Ham, Anchovies, Capers, and Grappa.

The next post in this blog is Messicani - Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine.

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