Veal Scallopine Recipe
This is a simple dish to make, but you need to be careful about a few points.
1. The veal should be fairly thin, if it isn’t give it a bash or two with a meat mallet.
2. Use a pan that will just hold the meat slices neatly, so that they don’t stew, or the fat doesn’t burn.
3. It needs to be served quickly.

Ingredients

• Salt and pepper for seasoning
• Plain (all purpose) flour
• Thin slices of veal
• Butter
• Olive oil
• One lemon, sliced
• A handful of fresh sage leaves

Method
Season the veal slices and toss in the flour to coat well.
Melt a knob of butter with an equal amount of olive oil in a frying pan. Fry the lemon slices for a minute or two, then remove.

Cook the veal in the frying pan, sealing quickly on each side. It should only take about 2 minutes.
Remove the veal to a warmed plate.

Add some more butter to the pan if necessary and fry the sage leaves until crisp.

Serve the veal with the sage leaves on top, garnished with a green salad or vegetable.

Variation

Instead of sage, use a cup of thinly sliced mushrooms. After you have cooked them for a couple of minutes scrape any browned bits of veal off the pan and pour in about 100ml of white wine. When the wine has reduced by about half pour the sauce over the scallopini.

Food pairing suggestion

This Italian style dish would go well with a crisp Arneis white wine

You can find information about Arneis in Australia by here.

Risotto Milan style

This is a classic Italian dish that is quite versatile. You can use it on its own for an entree course or light meal or you can serve it as an accompaniment to osso buco.

Rice is grown extensively in the plains of Northern Italy, and risotto competes with pasta as a major source of carbohydrate in traditional regional cuisine.

Ingredients

350g oz aborio or short grain rice
60g butter
1 diced onion
100 ml dry white wine
3 cups hot chicken or vegetable stock
Small pinch saffron
Extra 30g butter
2 tablespoons grated Parmesan cheese
Salt to taste

Method

Saute the onion in the 60g of butter, till it is soft, not browned
Add rice and saffron and stir well so that each grain is covered with butter
Add the wine and stir well over low-moderate heat. As the liquid is absorbed and evaporates add the stock about a half a cup at a time, stirring constantly. It will take about 20 minutes to cook. You may need a little more water to make sure the rice is fully cooked. When the rice is cooked stir through the extra butter, salt and cheese. Remove from heat and cover for a few minutes before serving.

Wine pairing for Risotto Milanese

If you are serving it as a stand alone dish I would suggest an Arneis. The distinct flavours of this wine wine would not be overwhelmed by the moderate flavours of the saffron and cheese. If you are serving this with a meaty dish such as osso buco you would match the wine to the meat.

Pierino

Will Rafuse

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Marinated Mushrooms

These mushrooms can be served as a first course on their own but are better as part of an antipasto platter. The drained mushrooms can also be tossed through a green salad. They need at least a few hours to marinate, but are best after a day or two in the refrigerator.

Ingredients

Serves 2 as entree, 4-6 as part of a platter

• 250g small button mushrooms
• Half cup of good olive oil
• Juice of a lemon
• 2 tablespoons of chopped fresh herbs (chives, tarragon or parsley are great)
• 2 cloves garlic
• A couple of peppercorns or other spices

Method

Heat oil gently and infuse with the garlic. Meanwhile halve or quarter the mushrooms according to size. If they are small and you are doing them a day ahead you can leave them whole.
Remove oil from heat and add the mushrooms. Mix well and allow to cool. Add lemon juice, herbs, and spices. Allow to marinate in a glass bowl, preferably for 24 hours. Bring to room temperature before serving.

You can store these for up to a week in a glass jar in the fridge. In this case don’t put the fresh herbs in until you are ready to serve the mushrooms.

Wine suggestion

I love a crisp Arneis wine with antipasto. In this food pairing the wine often has enough oomph to go with the varied flavours from the various ingredients.

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Arneis is a stylish Italian white wine variety that is creating a buzz in Australia.

In its native Piedmont, Arneis produces elegant white wines with powerful aromas of almonds and peaches. Arneis was much less popular in the 1970s, so much so that it was near extinction, but there has been a marked increase in its popularity over recent years.

For Arneis food Pairing browse through these cookbooks

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Arneis in Australia

This luscious Italian white wine variety is becoming more popular in Australia.

Information about Arneis in Australia

Olive Garden Spaghetti Delle Rocca

Here is a simple pasta dish that you should be able to whip up in a just 20 minutes or so. I like to use grated Parmesan or Remano Cheese on vegetarian pasta dishes. As there is no meat it would go well with a crisp cool Pinot grigio.
Ingredients

1 oz. extra-virgin olive oil
2 oz. diced red onions
2 cloves fresh garlic, crushed
2 oz. quartered button mushrooms
2 lb. cherry tomatoes, cut in half
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 teaspoons capers, rinsed
1/4 cup torn basil leaves
1 tablespoon chopped parsley
1/2 teaspoon salt
Some freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Dry pasta, cooked according to package directions
Grated Parmesan cheese to taste
Method

Start cooking the pasta according to the packet directions
Heat oil in sauce pot.
Add garlic, onions and mushrooms.
Cook for one minute; do not brown.
Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper
Saute for about 10 minutes, stirring to prevent sticking.
Drain the pasta when ready.
Combine sauce and drained pasta in a large serving dish while
both are hot.
Top with grated Parmesan cheese; garnish with fresh
basil leaves.

Wine suggestion:
An Italian white, say a Pinot grigio or Arneis.

Recipe modified from e-cookbook library

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