Scaloppine al vin santo with pumpkin and mixed mushrooms

Scaloppine with vin santo, pumpkin, and mixed mushrooms is a tasty dish that combines the sweet and intense aroma of vin santo with the delicacy of pumpkin and the autumnal flavor of mushrooms. Here’s how to prepare it:

Ingredients

• 4 slices of veal (scaloppine) about 120 g each
• 200 ml of vin santo
• 300 g of cleaned pumpkin
• 300 g of mixed mushrooms (porcini, champignons, honey fungus, etc.)
• Flour, as needed for dusting the scaloppine
• 2 cloves of garlic
• Chopped fresh parsley
• Extra virgin olive oil
• Butter
• Salt and pepper

Preparation

1. Clean and cut the pumpkin into cubes and clean the mushrooms by removing any earthy residues and cutting them if too large.
2. In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic. Add the mushrooms and cook over high heat until they have lost all their water.
3. Add the pumpkin to the mushrooms, lower the heat, and let cook, adding a little water if necessary until the pumpkin becomes soft.
4. In the meantime, lightly flour the scaloppine. Heat another drizzle of oil and a knob of butter in a pan and cook the scaloppine over medium-high heat for about 1-2 minutes per side, until golden. Season with salt and pepper to taste.
5. Deglaze the scaloppine with the vin santo and let the alcohol evaporate over high heat. Once the alcohol has evaporated, reduce the heat and cook for another 5 minutes, adding a little water if necessary.
6. Serve the scaloppine on a bed of pumpkin and mushrooms, drizzling with their cooking sauce and garnish with chopped fresh parsley.

Curiosity

Vin santo is a sweet wine from Tuscan tradition, often served with cantucci. In cooking, it is used to create sweet-sour reductions that pair well with delicate meats like veal. Always remember to choose a good quality vin santo for cooking, as it will significantly influence the flavor of your sauce.

Here is a delicious autumn variation of scaloppine, full of flavors and perfect for a special dinner!