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Scaloppine di Vitello alla Boscaiola Celestino
(Veal Scallops with Mushrooms)

"Nature alone is antique and the oldest art is mushroom."
~ Thomas Carlyle

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Scaloppine di Vitello alla Boscaiola Celestino
(Veal Scallops with Mushrooms)
Gourmet Archives

8 veal medallions (cut from the loin, about 1 1/4 pounds)
4 ounces dried Italian mushrooms, such as porcini
3 tablespoons olive oil
2/3 cup minced fresh parsley leaves
1 large garlic cloves, minced
Flour seasoned with salt and pepper, for dredging
1/3 cup olive oil
3/4 cup peeled, seeded, chopped tomato
2 tablespoons fresh basil leaves

Dried Porcini Mushrooms - Collected with great care,
these genuine Italian-grown gems explode with flavor and
are an indispensable ingredient for the gourmet cook.

Flatten the veal medallions between sheets of wax paper until they are
1/8 inch thick.
Soak the dried mushrooms in a bowl of hot water 20 minutes, or until
they are soft and spongy. Drain them and pat them dry.
In a skillet sauté the mushrooms in 3 tablespoons olive oil over moder-
ately high heat, stirring, for 3 minutes. Add the parsley and garlic and
sauté, stirring, for 2 minutes. Transfer the mixture to a bowl.
Dredge the veal scallops in the seasoned flour, shaking off the excess,
and in a large stainless steel or enameled skillet sauté them in batches
in 1/3 cup olive oil over moderately high heat 30 seconds on each
side, transferring them as they are done to a plate.
In the fat remaining in the skillet cook the tomatoes and basil over
moderate heat, stirring, for 3 minutes or until mixture is thickened.
Add half the veal and top it with half the mushroom mixture. Add
the remaining veal and the remaining mushroom mixture and
simmer, covered, for 3 minutes, or until it is heated through.
Transfer to a heated platter. Serves 8.

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Veal Stew with Shallots and Wild Mushrooms


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