In Australian the myth is you use veal, but when you dig deeper in Italy it is not so common to slaughter baby cows. The meat they use for scaloppine is "medium" aged beef, so in Australian we would refer to that as a Yearling .
The meat is well hung ( and not in a boy way !!! ) so it is a dryer product. so using Australian meat it would be better to firstly dry with paper towel to reduce the moisture.
The meat is well hung ( and not in a boy way !!! ) so it is a dryer product. so using Australian meat it would be better to firstly dry with paper towel to reduce the moisture.
Coat the meat in semolina flour and cook medium flame in olive oil until brown set aside. we did this to this stage 1/2 an hour prior to going to the final stage.
In Italy this would be enough time for you to have your Primi course
In the same pan with the pan browning's add 3/4 cup of full fat milk ( not cream ) along with
In Italy this would be enough time for you to have your Primi course
In the same pan with the pan browning's add 3/4 cup of full fat milk ( not cream ) along with
zest of lemon and juice to taste.
Simmer down, stirring constantly to form a sauce, add back in the meat
Turn over and warm the other side.
Serve with a rocket salad dress in olive oil
this is the 1st time we have seen this cooked in milk and the end result was a tender meat full of flavour
this is the 1st time we have seen this cooked in milk and the end result was a tender meat full of flavour
No comments:
Post a Comment