Recipe Veal Scalloppine with Mushrooms and Green Peppercorn (Scaloppina di Vitello con Funghi e Pepe Verde)

Recipe Veal Scalloppine with Mushrooms and Green Peppercorn

Veal Scaloppine is Italian dish consist thinly sliced veal meat that pounded (or flatenned), dredged in wheat flour, sauteed until browned, then heated and deglazed (or served) with wine- or tomato-based sauce. Scalloppine also called scaloppini, scallopini, scalloppa (plural), instead of using veal, you could other tender and lean meat like chicken  breast, turkey breast or pork tenderloin. The word scalloppine is derrived from French word escalope that means clam shell because the thinly sliced meat is curled like a clam shell after sauteed.Veal scalloppine recipe is an easy and quicky dish to prepare, since the thin slices of meat require very little cooking time.

Veal Tenderloin for Making Scallopine (Daging Sapi Muda)

Veal is the meat of young cow/cattle (calf). Veal is a popular and fancy ingredients in Italian and French cuisine  for it’s tender texture and mild flavour. Veat cut is usually served sauteed like French escalopes, Germany wiener schnitzel or another Italian dish like vitello parmigiana. Raw veal got a pale pink color, almost like a pork tenderloin color. Getting veal is not easy here in Indonesia. I’ve been searching veal all over from one to another gourmet supermarket during my visit to Jakarta (Indonesia capital) several months ago and unfortunately i’ve never seen once.  Luckily, several days ago my fellow church choir friends seen the veal in supermarket in Bali during she’s vacation. Guess what, i told her don’t you ever dare to came back to Palembang (3 hours flight from Bali) without bring the veal for me. The veal tenderloin is vaccum sealed and weighed about 300 grams and cost me about 16 US$.

Veal Scalloppini Recipe with Shiitake , Almond & Porcini Mushrooms and Green Peppercorn

fresh green peppercorn recipe

Pickled Green Peppercorn Recipe

Veal scallopine recipe is usually listed capers as an ingredients, but i can’t find any of it. That’s what i replace capers with green peppercorn. You could use either fresh or dried green peppercorn for this recipe, but the dried should be soaked to rehydrated prior to cooking. I had a jar of pickled green peppercorn that i preserved before when i get a bunch of fresh green peppercorn. Pickled green peppercorn is got a refeshing fruity and tangy flavour that burst when you bite and pop out the peppercorn in the mouth. It’s like chewing caviar sensation, superb!

Scaloppina di Vitello con Funghi e Pepe Verde (Veal Scalloppine with Porcini, Almond Mushrooms and Green Peppercorn

Scaloppina di Vitello con Funghi e Pepe Verde is the Italian name for this mushrooms and green peppercorn veal scallopine. I’m using three kind of mushrooms; porcini or cepes mushrooms, almond or brazilian mushrooms and shiiitake mushrooms. Since i’m using the dried stage, i need to rehydrate it by soaking in water prior to cooking, then using the soaking liquid to flavoured the broth. The combo of those mushrooms blended and infused to the veal that actually got a mild beefy flavour. Some people like to add sweet marsala wine into the dish, but i using regular white wine. White wine is added to the pan once the meat is removed to deglaze the pan and make a light brown sauce. Other common liquid ingredients added within scalloppine recipe is lemon juice, tomato juice or heavy cream, but i’m only add the heavy cream. Beside,vary range of veggies is commonly add to scalloppine too, including carrot, bell peper, fennel  or celery stalk.

Almond Mushrooms a.k.a Brazillian Mushrooms for Veal Scalloppine

Veal Scalloppini with Mushrooms and Green Peppercorn (Scaloppine con Funghi)

Perfectly cooked veal scalloppine is got a very crunchy and yet tender flesh. I’ll share some of the tips for cooking the veal cutlet, commonly veal scalloppine recipe instruct the reader to prepounding the veal cutlet before cooking. Then i’ve made a little experiment to proved that, i sauteed pre-pounded or pre-flatenned veal and compare it with the unprepounded, i found that the one without prepounding  got a scallop-like texture, a blend of bounhy, crunchy and yet tender or easy to chew. Veal tenderloin itself is a very tender cut, that’s why the prepounding step is not necessary. The texture of prepounded veal lose the crunchy and bounchy texture, almost like a chicken breast, and i guess i won’t paid a lot for veal. That’s why i highly recomended not to prepounding the veal tenderloin before cooking if the thickness is less than 1 cm. Ather secret of making a delicious veal scalloppine always spiced up the  flour for dredging with a few Italian herbs, salt and pepper.

Recipe Veal Scalloppine with Mushrooms and Green Peppercorn

Recipe Veal Scalloppine with Mushrooms and Green Peppercorn:

Ingredients:

• 1 pound veal tenderloin, thinly sliced (about  1 cm thick)
• 1 tablespoon green peppercorn (pickled or fresh, already soaked if using dried green pepeprcorn)
• 1/3 cup almond mushrooms, thinly sliced
• 1/3 cup shiitake mushrooms, thinly sliced
• 1/3 cup porcini mushrooms, thinly sliced
• 2  cloves garlic, minced
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp nutmeg powder
• 1 cup white wine
• 1 cup or more all purpose flour, season with salt, pepper and mix italian herbs
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup beef broth (1’m using the mushro0ms soaking liquid)
• 1/4 cup heavy cream

Instruction:

• Pat dry the veal cutlet, pounding or flatenning your veal using  meat hammer (i’m using 1 the veal loin and i’m not doing this)
• Season the veal with salt and pepper
• Dredge the veal with the seasoned all purpose flour

Step by Step Veal Scallopine Recipe: Dredge the Veal Tenderloin in Seasone Flour

• Repeat until all veal is coated with seasoned flour, discard the excess flour

Step by Step Veal Scallopine Recipe: Finish Coating, Discard the Excess Flour!

• Heat up the olive oil and butter in a skillet pan, saute the veal until it got a nice brown crusted in the surface, flip it to brown another side

Step by Step Veal Scallopine Recipe: Sautee and Browned the Veal in Butter

• Removed the meat from the skillet and put the garlic, onion and green peppercorn to the remaining butter, sautee until slightly browned
• Pour the wine, scrape the skillet button and bring it to boil

Step by Step Veal Scallopine Recipe: Deglaze with White Wine and Scrape the Bottom!

• Add the mushrooms soaking liquid and put the veal back into the skillet, season with all seasoning ingredients

• Add the heavy cream once the liquid is evaporated, stir well

Step by Step Veal Scallopine Recipe: Add the Heavy Cream!

• You could add chopped parsley if you like
• Serve your veal scalloppine immediately!

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Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

Easy Pumpkin Risotto with Almond Mushrooms Recipe

 

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives

Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

Butternut Pumpkin or Squash, Labu Butternut

Almond Mushrooms or Brazillian Mushrooms

Pumpkin Risotto Recipe

Ingredients:

• 1 1/2 cup short grain rice, soaked 15 minutes, drained
• 100 gr butternut pumpkin chunck
• 100 gr butternut pumpkin puree
• 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
• 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
• 1/2 cup black olives, cut into 1 cm thick ring
• 3 cups chicken stock
• 1/2 cup white wine, or you can substitude wuth rice wine
• a pinch of saffron threads
• 2 tbs olive oil
• 2 tbsp butter
• 1 bay leave
• 3 cm cinnamon
• 3 cardamon pod
• 1/2  onion, finely chopped
• 4 garlic cloves, crushed, finelly chopped
• 1 cup (250ml) dry white wine or rice wine
• 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
• deep fried shalllots for garnish

Instructions:

• Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
• Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
• Add the cinnamon, bay leaves and cardamon pod
• Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
• Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
• Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
• Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
• Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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