Scaloppine, Genoa Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean veal
- onion
- oil
- butter
- teaspoon flour
- parsley
- clove garlic
- good white wine
- tomato sauce or paste
- rice
Instructions
- Chop a quarter onion into a casserole with oil and butter; layer the seasoned veal slices over it.
- Cook undisturbed until the underside colors, then add flour, parsley, garlic, and white wine.
- Separate the slices, add hot water and a little tomato, and simmer gently to finish.
- Serve with abundant sauce over toasted bread or with lightly dressed rice.