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.
© 1986 Marcella Hazan estate. All rights reserved.