This is the last recipe that I worked on for this book. I had left Venice after completing the rest of the manuscript to recuperate for a few winter weeks under the tender sun of Longboat Key, Florida, on the Gulf of Mexico. As I was browsing through the meat counter of the local Publix market I saw pork loin that had been sliced almost as thin as scaloppine. My father used to cut it that way and cook the slices quickly in a pan in which he softened some cut-up young spring onions with a few capers. I never see here those sweet young onions which in Italy come to the market with their edible green tops on, but there are scallions available, a variety of onion that Italian farmers seem to ignore. Their flavor is even richer than that of onions, and not at all unsuited to this dish.
© 1997 Marcella Hazan estate. All rights reserved.