Veal Scallopini paired with pancetta-wrapped figs, goat cheese and shiitake mushrooms is a deceptively easy meal to prepare.
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Page 6: Veal Scallopini Salad With Grilled Pancetta-Wrapped Figs, Goat Cheese & Shiitake Mushrooms
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Veal Scallopini Salad With Grilled Pancetta-Wrapped Figs, Goat Cheese & Shiitake Mushrooms
Scallopini is a method of preparation in which the meat of choice is sliced very thinly, dredged in flour, then sautéed. This recipe is relatively easy and quick to prepare, but still elegant. It was developed by Connie Deady, Corporate Chef at Occidental Petroleum Corp. in Los Angeles, CA. This recipe yields four servings.
- 1-1/2 pounds veal sirloin, thinly sliced & pounded into 16 pieces
- 8 ounces goat cheese, crumbled
- 4 large shiitake mushrooms
- 4 ounces pancetta
- 8 large figs, sliced in half
- 20 large sage leaves, cut into 1/4 inch chiffonade
- 4 tablespoons butter
- 1/4 cup olive oil
- Wrap each fig half with pancetta and chill well (about 30 minutes).
- Quickly deep fry sage and drain on paper towel.
- Lightly rub shiitake mushrooms with oil and grill about 3 minutes on each side. Remove from grill and, when cool, julienne about 1/4-inch pieces.
- Grill pancetta-wrapped figs about 3 minutes on each side and set aside.
- Melt the 4 tablespoons of butter and the oil together. Dredge veal medallions lightly in flour and sauté in butter and oil mixture about 2-3 minutes on each side.
- Remove from pan and deglaze pan with 2 ounces of the vinaigrette. Reduce until thickened, then put veal and the sliced shiitake mushrooms back in the pan and toss to lightly coat.
- In a bowl, mix arugula and endive together, and toss with vinaigrette. Divide salad onto four dinner plates.
- Sprinkle crumbled goat cheese on top of greens, then the sliced shiitakes.
- Place 4 veal medallions on center of each plate.
- Arrange 4 figs around edges and finish with a sprinkling of fried sage on top of veal.
Rosé or Cabernet Franc: This dish combines the piquant flavors of arugula, endive and goat cheese with richer, meatier flavors from the shiitakes and veal. A rosé with bright acidity and plenty of fruit to balance the acid will do wonders for this dish. If you are looking for something more substantial, try Cabernet Franc, which should be medium-bodied, with good tannic grip and refreshing acidity.
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