This is a simple, zesty dish that obviously draws from the Neapolitan carne alla pizzaiola, though it is a little quicker to do and also has peppers. To serve 4 you'll need:
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 4/5 pound (400 g) veal scallops
- 1/2 a red bell pepper, seeded, ribbed, and cut into 1-inch wide strips
- 2 tablespoons chopped canned tomatoes
- 4-6 small sweet black olives, canned in brine
- A clove of garlic, chopped
- 1/2 cup beef broth or bullion
- 1 tablespoon dry white wine (see note below)
- 2 tablespoons flour
- A pinch of oregano
- 1 tablespoon finely chopped parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Preparation:
Begin by broiling the pepper strips, skin side up, until the skin blackens and blisters. Gently rub the strips to remove the skins, running them under cool water if need be. When you have removed the skins, cut the peppers into thinner strips.
Flour the cutlets.
Heat the oil in a non-stick pan and sauté the cutlets over a brisk flame, turning them once. When they have browned on both sides, add the garlic and the wine and continue cooking until the wine evaporates. Add the tomatoes and the peppers, mix, add enough of the broth for the juices to be liquid but not too thin, and add the olives too. Cook for 2-3 minutes over a medium flame, stir in the oregano, cook thirty seconds more, add the parsley, and the scallops are ready.
What to drink with them? Assuming you used a Greco di Tufo or perhaps a Vermentino from Liguria, the remainder of the bottle will be nice. Otherwise, other well structured fruit-driven white wines will be nice here. As a side dish, I'd go with a tossed green salad, which will nicely complement the flavors without distracting over much, and finish with a tasty piece of fruit. In June, strawberries would be perfect.
Flour the cutlets.
Heat the oil in a non-stick pan and sauté the cutlets over a brisk flame, turning them once. When they have browned on both sides, add the garlic and the wine and continue cooking until the wine evaporates. Add the tomatoes and the peppers, mix, add enough of the broth for the juices to be liquid but not too thin, and add the olives too. Cook for 2-3 minutes over a medium flame, stir in the oregano, cook thirty seconds more, add the parsley, and the scallops are ready.
What to drink with them? Assuming you used a Greco di Tufo or perhaps a Vermentino from Liguria, the remainder of the bottle will be nice. Otherwise, other well structured fruit-driven white wines will be nice here. As a side dish, I'd go with a tossed green salad, which will nicely complement the flavors without distracting over much, and finish with a tasty piece of fruit. In June, strawberries would be perfect.
