Vitela Scallopine with Macaroni Sauce (Scallopine Vitela - Macaroni)

1

For the sauce: submerge the tomatoes in boiling water for 1 minute or two; then plunge them into cold water and remove the skin

2

Cut the tomatoes in half; remove the seeds and juice, and dice them

Pound the tomato into small pieces

Measure out 3 cups and reserve

3

Carefully clean the mushrooms with a paper towel

Chop the mushrooms

4

Melt 5 tablespoons of butter in a saucepan over low heat

Add the mushrooms and cook until they're lightly browned (about 5 minutes)

5

Add the onion and garlic: cook for 5 minutes or until the onion is lightly browned

Add the tomatoes, wine, 3/4 teaspoon of salt, and stir well to combine

Reduce heat; simmer in a covered saucepan, stirring occasionally, for about 30 minutes

6

While this is happening, clean the scallopine vitela with paper towels

Season with 1/2 teaspoon of salt and black pepper

7

Melt 3 tablespoons of butter or margarine in a medium saucepan over medium heat

Sear the scallopine vitela, two or three at a time, until they're lightly browned on both sides (about 5 minutes)

Flip once; keep warm

8

Place the scallopine vitela back in the saucepan

Remove the garlic from the sauce

Pour the sauce over the meat; simmer slowly, covered, for about 5 minutes

9

To serve, arrange the vitela and sauce in a warmed serving dish

Serve with macaroni and Parmesan cheese grated separately.