Scaloppine with Taleggio and Radicchio

I can provide you with a recipe to prepare exquisite scaloppine with Taleggio cheese and radicchio, a classic Italian dish that combines the intense flavors of the cheese with the bitterness of radicchio. Here’s how to make them:

Ingredients

• 4 veal slices (or chicken breast if you prefer a lighter variant)
• 100 g of Taleggio cheese
• 200 g of red radicchio
• Flour as needed (for dusting the slices)
• 50 ml of white wine
• Vegetable broth as needed
• Extra virgin olive oil
• Butter
• Salt
• Pepper

Preparation

1. Start by preparing the radicchio. Wash the leaves and then cut them into strips. In a pan, heat a little extra virgin olive oil and add the radicchio, letting it wilt. After a few minutes, deglaze with a little white wine and let it evaporate. Salt and pepper to taste. Remove the radicchio from the pan and set it aside.

2. In the same pan, add a little butter and a drizzle of oil. Lightly flour the scaloppine and cook them in the pan until they are golden on both sides.

3. Once the scaloppine are ready, deglaze with white wine and let the alcohol evaporate.

4. Gradually add the vegetable broth to keep the cooking base moist and help the scaloppine from drying out.

5. At this point, add thin slices of Taleggio cheese on top of each scaloppine, cover with a lid for a few minutes to allow the cheese to melt.

6. Just before turning off the heat, add the previously wilted radicchio around the scaloppine in the pan, letting everything flavor together for a delicious contrast of tastes.

Serve the scaloppine hot with the radicchio and melted Taleggio cheese placed on top or beside, perhaps accompanied by a good glass of white wine that goes well with the intense flavors of this dish.

Trivia

The scaloppina is a very versatile dish that lends itself to numerous variations, by changing the type of cheese or adding other ingredients, such as mushrooms or sun-dried tomatoes, to always obtain new flavors and presentations.