4 large tomatoes (approx. 1 kg)
350g of mushrooms
8 tablespoons of butter or margarine
1 small finely chopped onion
1 garlic clove, peeled
2/3 cup of dry white wine
12 vitela scallopino pieces (750g)
a pinch of pepper
grated Parmesan cheese
4 large tomatoes (approx. 1 kg)
350g of mushrooms
8 tablespoons of butter or margarine
1 small finely chopped onion
1 garlic clove, peeled
2/3 cup of dry white wine
12 vitela scallopino pieces (750g)
a pinch of pepper
grated Parmesan cheese
1
For the sauce: dip 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 pulp
Quarter the tomato
3
Reserve 3 cups of this mixture
4
Carefully wipe the mushrooms with a paper towel
Cut them
5
Melt 5 tablespoons of butter in a covered pan over medium heat
Add the mushrooms and cook until golden brown (about 5 minutes)
6
Add the onion and garlic: cook for 5 minutes or until the onion is golden brown
Add the tomatoes, wine, 3/4 teaspoon of salt, and stir well
7
Reduce the heat; simmer in a covered pan, stirring occasionally, for about 30 minutes
8
While this is cooking, clean the scallopino pieces (well battered) with paper towels
Season with 1/2 teaspoon of salt and pepper
9
Melt 3 tablespoons of butter or margarine in a medium pan over medium heat
Sear the scallopino, 2-3 at a time, until lightly browned on both sides (about 5 minutes)
10
Flip once; keep warm
11
Place the scallopino back in the pan
Remove the garlic from the sauce
Pour the sauce over the meat; simmer, covered, for about 5 minutes
12
To serve, arrange the vitela and sauce on a heated platter
Serve with macaroni and grated Parmesan cheese separately.
