In this video, we'll show you how to make Italy's creamiest veal scaloppine (sometimes called veal scallopini with mushroom sauce abroad)! We'll show you the secrets to making a 'Scaloppine ai Funghi' to die for! Learn how thin you need to pound the meat and how to prepare a super creamy mushroom sauce-You'll never need need to order Italian dish at a restaurant again!
ENGLISH? Or, watch this recipe NARRATED in English @piattorecipes - • Veal SCALLOPINI with M...
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In this PIATTO™ video recipe, we present:
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Italy's Creamiest Mushroom SCALOPPINE Recipe!
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INGREDIENTS (SERVES 2)
veal slices (or beef or chicken): 1 lb (400 g); no more than a couple of mm thick
mixed mushrooms: 1 lb (500 g); here champignon button mushrooms + frozen porcini
butter: 1.5 tbsp (20 g)
flour: as needed to lightly flour the scaloppine
beef broth: 4 cups (1 L)
salt: to taste
Italian flatleaf parsley (optional): to taste; minced
FOR THE 'ROUX' (sauce thickener)
butter: 1.5 tbsp (25 g)
flour: 1.5 tbsp (25 g)
beef broth: as needed to create a thickener
HOW TO MAKE A ROUX
1) melt the butter in a little pan
2) add the flour a little at a time, mixing until you have a smooth paste
2) cook briefly until you've reached a blond or golden color
3) add broth a bit at a time, whisking continuously
4) continue adding broth until you've reached the consistency of the roux we add in the video
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TABLE OF CONTENTS
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0:00 - intro
0:20 - prepare the scaloppine meat
3:14 - prepare the mushrooms
4:26 - how to prepare the creamy mushroom sauce
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CREDITS
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Production - Piatto LLC
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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.