Scaloppine di Vitello con le Nocciole e l’Aceto Balsamico

Veal Scaloppine with Hazelnuts and Balsamic Vinegar

Preparation info

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    6

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    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About

    Hazelnuts are exceptionally popular with Italians. Gelato di Nocciola, hazelnut ice cream, stands out among all the extraordinary Italian ice creams, and pureed, chopped, or whole hazelnuts will be found in cakes, nougats, and chocolates. Their toasty flavor is also particularly compatible with veal. The hazelnut sauce for these scaloppine is made by cooking chopped toasted hazelnuts in wine until the wine evaporates, at which point the sauce is combined with the previously sa

    Ingredients

    Method