Milk-Veal Scaloppine Tart
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean milk-fed veal
- g lardo (cured pork back fat)
- butter
- grated parmesan
- spices
- parsley
- spinach
Instructions
- Line a buttered casserole with thin lardo slices.
- Layer the scaloppine, seasoning each with salt, pepper, spices, parmesan, and parsley.
- Dot the top with butter and cook between two fires (more below) until nearly dry and the lardo browned.
- Turn out over buttered spinach and serve four.