About 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 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 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 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 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 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, 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 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 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 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 Tomato, Oregano, and Capers | Main | Veal Scaloppine in Parchment with Asparagus and Fontina Cheese »

Veal Scaloppine with Ham, Anchovies, Capers, and Grappa

This is the sixth scaloppine recipe. Rather than discuss how tasty the dish was - and it was very tasty - I though I'd discuss the process of turning a piece of veal top round into respectable scaloppine.


Thanks to Marcella's very careful instructions on page 38 and the expanded comments she made on Cindy's post a few days ago, I was successful in producing beautiful pieces of scaloppine.

I began with a chunk of top round weighing about a pound, cutting it in 3/8" thick slices. When I made Irene's recipe yesterday, I ended up with pounded pieces the size of dinner plates. This time I cut the slices in half before pounding. That worked beautifully for me.


Now to the actual pounding. This photo shows the only tool I own. It is far from ideal. The head is only about 1 1/2" in diameter. That makes it much harder to stretch the meat as Marcella instructs without tearing. Next time I go to the kitchen store, I'm coming home with a proper pounder - the kind with at least a 3" head and a vertical handle instead of the hammer type, for more control.


This recipe calls for ham, capers, grappa, heavy whipping cream, and anchovies. I've already made my devotion to anchovies clear. I LOVE them. So, I was happy to have the opportunity to use them yet again.

In her instructions, Marcella gives us an interesting mini-lesson in grappa. Like wine, grappa comes from different types of grape. Some of the cheaper grappas are made with a blend of varietals, but the brand I buy is Lorenzo Inga . They pride themselves in their single varietals. I won't pretend to be connoisseur enough to really discuss the difference between Barolo, Chardonnay, Dolcetto, Moscato, etc. Or to suggest which would have been better for this dish. I chose the Borolo grappa. Basically, because I like Borolo wine. (I've linked the company name to their website here so you can check them out.)

Marcella, I'd be interested in finding out what you and Victor think of my choice. Was Borola a good selection, or would you have chosen one of the others for this dish?

In contemplating what to serve with scaloppine, I settled on spaghetti as a side dish. I wanted to use the left over sauce from the pan to dress the spaghetti. So, once the meat had been returned to the pan then transferred to the serving platter, I added a small amount of butter and little of the pasta water to the leftover sauce. Then I tossed the spaghetti with that. We also had the peas from page 517 which I'll report on when we get to the vegetable chapter. There was one bottle left from the half-case of 2004 Veglio Barolo we had purchased on sale for less than $20.00 a bottle. This seemed to be a fine time to drink it.


Comments (1)

Marcella Hazan:

The nebbiolo grape from which Barolo is made is extraordinarily well endowed: rich in polyphenols, acid, and tannin. If the grappa was made from choice and still moist lees, it would make a significant contribution to the flavor of the sauce. Moscato would also make a good choice for what Italians, who don't shirk from sexism, would describe a more feminine accent.

I hope you have replaced the gavel with a proper pounder, one with a handle attached perpendicularly to a heavy stainless steel disk. All that work, with a gavel, oh my!

Deborah responds: I haven't made it over to Kitchen Conservatory to get my new pounder yet, but I will. You're right about the work with the gavel. And it was almost impossible to stretch in the way you teach without tearing the thinned out slice.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on October 19, 2010 6:11 AM.

The previous post in this blog was Veal Scaloppine with Tomato, Oregano, and Capers.

The next post in this blog is Veal Scaloppine in Parchment with Asparagus and Fontina Cheese.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel