Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 1 2/3 pounds (800 g) veal rump, cut into scaloppini (thin slices)
- 8 medium-sized potatoes
- 6 ounces (150 g) Parmigiano, cut into thin slices
- 1/2 cup olive oil
- 1/3 cup unsalted butter, melted
- Salt and white pepper
- 2 white truffles (or some truffle oil if need be)
Preparation:
Continuing with the introduction, this recipe would seem extremely simple, were it not for the delightful combination of Parmigiano flakes and white truffle, which transform it into something fit for voluptuous occasions and meetings of close friends. The recipe from Emilia Romagna; the ingredients listed above will will serve 6.Once you have assembled the ingredients, begin by boiling the potatoes in salted water until a skewer penetrates easily, then peel and slice them, and season them with the half the oil and butter, together with salt and freshly ground white pepper.
Preheat your oven to 360 F (180 C).
Season the veal scaloppini the same way.
Next, take an oven pan and butter it, lay down a layer of potatoes, follow it with a layer of meat, and finish with another layer of potatoes. Cover it all with very thin slices of Parmigiano and dot it with butter.. Cover it with a greased sheet of vegetable-based paper or oven paper and put it in the oven, where it will take at least a half hour to cook; after this interval remove the paper and let the cheese-and-potato layer brown for a few minutes. As soon as you remove it from the oven, thinly shave the truffle over it, and serve hot; the heat will melt the truffle shavings and release a heady, intoxicating, aphrodisiac bouquet.
Yield: 6-8 servings roast veal with potatoes, Parmigiano and truffles, Bologna Style.
