Scaloppine di Vitello con le Nocciole e l’Aceto Balsamico

Veal Scaloppine with Hazelnuts and Balsamic Vinegar

Preparation info

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    Persons

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 sautéed scaloppine. A keen expression of flavor is achieved at the end when, to the faintly bitter nuttiness of the hazelnuts, one adds the sweet-and-sour accent of balsamic vinegar.

Ingredients

  • ½ cup hazelnuts
  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • pounds veal scaloppine, pounded very thin
  • 1 cup flour, spread on a plate
  • cup dry white wine
  • Salt
  • Black pepper in a grinder
  • 1 tablespoon aceto balsamico (balsamic vinegar)

Method

  1. Put the hazelnuts in a skillet, turn on the heat to high, and toast them, turning them frequently. Remove from the pan and, if you are using unpeeled hazelnuts, squeeze most of their skin off with your fingertips as soon as you are able to handle them.
  2. While the hazelnuts are still warm, chop them not too fine: The largest piece should be the size of a rice kernel.
  3. Put 3 tablespoons of the butter and all the oil in a sauté pan and turn on the heat to high. As soon as the fat is hot, dredge the scaloppine on both sides in the flour, shake off excess flour, and slip the scaloppine into the pan. Do not put more scaloppine into the pan at one time than will fit very loosely. Cook the scaloppine very briefly on both sides, no longer than it takes to brown them lightly. Transfer them to a platter and do another batch.
  4. When all the scaloppine are done, put the wine in the pan, scraping loose any cooking residues from the bottom. Add the hazelnuts, letting the wine bubble away until it has evaporated completely. Stir in the remaining tablespoon of butter.
  5. Sprinkle the scaloppine with salt and grindings of pepper. If they have thrown off any juice in the platter, pour it into the pan. Return the scaloppine to the pan, turning them 2 or 3 times.
  6. Turn off the heat. Pour the balsamic vinegar over the scaloppine. Turn them once or twice, then transfer them to a warm serving dish with all the pan juices. Serve at once.