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Scaloppine with mixed mushrooms and potato puree

17/11/2023

Here is the recipe for exquisite scaloppine with mixed mushrooms and potato puree, a comforting and delicious dish.

Ingredients

  • 4 veal scaloppine slices (about 120 g each)
  • 300 g of mixed mushrooms (champignon, porcini, pioppini)
  • 1 clove of garlic
  • 400 g of potatoes
  • 50 ml of dry white wine
  • Flour, as needed
  • Chopped parsley, as needed
  • 40 g of butter
  • 100 ml of vegetable or meat broth
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Hot milk, as needed (for the puree)
  • Nutmeg, as needed (for the puree)

Preparation

For the potato puree:

  1. Peel the potatoes and cut them into uniformly sized cubes.
  2. Place them in a pot with salted cold water and bring to a boil. Cook until they are soft, about 15-20 minutes.
  3. Drain the potatoes and pass them through a potato masher or a food mill to obtain a smooth and lump-free consistency.
  4. Add half of the butter, some hot milk, salt, pepper, and a grate of nutmeg. Mix well and adjust the consistency with more milk if necessary. Keep the puree warm.

For the scaloppine:

  1. Lightly flour the veal slices.
  2. In a pan, melt the remaining butter with a drizzle of oil and sauté the garlic clove.
  3. Sear the floured slices on both sides until they are golden brown. Then, remove the garlic and deglaze with white wine. Let it evaporate.
  4. Add the previously cleaned and sliced mushrooms. Cook for a few minutes.
  5. Season with salt and pepper and add the broth, then let it cook for about 10 minutes, until the sauce has slightly reduced.
  6. Sprinkle with fresh chopped parsley before serving.

Serve the hot scaloppine accompanied by the creamy potato puree and the moist mushrooms right on top or to the side.

Curiosity

Scaloppine is a classic of Italian cuisine and can be prepared in many ways. The term “scaloppina” refers to a thin slice of meat, classic in Lombard cuisine, but widespread throughout Italy with regional variations. Every family has its version, and this dish is often personalized according to tastes and traditions.