Scaloppine with Chestnut Cream

Scaloppine with chestnut cream is an autumnal dish that combines the tenderness of the meat with the sweetness of chestnuts.

Ingredients

• 4 veal slices (about 80-100 grams each)
• 200 grams of pre-boiled and peeled chestnuts
• 1/2 glass of white wine
• 1 sprig of rosemary
• Flour, as needed
• Hot vegetable broth, as needed
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper, as needed
• Butter (optional)

Preparation

1. Lightly flour the veal slices on both sides.
2. In a pan, heat some olive oil with garlic and rosemary. Once the garlic is golden, remove it and add the floured veal slices.
3. Brown the scaloppine on both sides, then deglaze with white wine. Let the alcohol evaporate, then lower the heat and continue cooking for a few minutes, until the scaloppine are cooked to your liking. Season with salt and pepper.
4. Meanwhile, prepare the chestnut cream. In a blender, puree the chestnuts with some hot vegetable broth until you achieve a creamy and homogeneous consistency. If necessary, add more broth to achieve the desired thickness. If you like, you can add a knob of butter to enhance the flavor.
5. Spread the chestnut cream on the plates and lay the scaloppine on top.
6. Serve hot, garnished with fresh rosemary if desired.

Curiosity

Chestnuts have long been an important food source in many mountainous areas of Italy. They adapt beautifully to both sweet and savory recipes and, in this case, give an exquisite and original autumnal twist to the classic scaloppine dish.