Borrowed flavors come together to produce the rich, elegant taste of these chops. Some of the aromatic quality of fine game is bestowed on the veal by cooking it in sage and butter, sage being the traditional herb for game in Italy. The fresh mushrooms are cooked with the reconstituted dried wild mushrooms, benefiting thus from the woodsy porcini taste that they appropriate. The chops and mushrooms are then combined and bound with reduced cream. The recipe can also be done with scaloppine should one prefer them to the more substantial chops.
© 1986 Marcella Hazan estate. All rights reserved.