Veal scallops with mushrooms
Scaloppine alla boscaiola
These scallops with mushrooms come from the woodlands around Lucca in Tuscany. Here they are made with pork instead of veal or beef. Still, I always prefer veal or beef.
Boscaiola comes from ‘bosco’- the Italian word for wood – and means a woman who lives in or near a forest. When a dish is ‘alla boscaiola’ it usually indicates that mushrooms have been used to give the course a nice, earthy flavor.
500 g veal scallops or rump in very thin slices (butchers in Italy makes this cut automatically)
250 g mushrooms (I use fresh porcini combined with a little dried chanterelles)
½ bottle of white wine
2 cloves of garlic
1 tbsp flour
Olive oil, salt and pepper
If you don’t have an Italian butcher, cut the partly frozen meat in very thin slices.
Clean and slice the mushrooms.
Heat the olive oil in a large frying pan and fry the meat until golden brown.
Remove the fried meat and fry the mushrooms.
Remove the mushrooms and fry 1 tbsp flour.
Add a little water and the white wine and bring it to the boil.
Turn down the heat and return the meat to the pan with garlic and thyme.
Cook until the meat is tender (may take 2 minutes or 1 hour depending on the quality of the cut)
Return the mushrooms to the pot and heat them through, just before serving.