This was pretty easy to make, but I found the meat to be a bit tough. I thought that veal scallopine were supposed to be tender – maybe it’s the place where I buy it from. I think I’ll try it with beef scallopini the next time. The trick is to cook this for just a moment on each side!
4 scallopini (veal or beef) – very thin
1 scallion, chopped fine
1/2 cup red wine
4 T. sage, chopped
Heat up a frying pan. Add a dollop of butter and brown it a bit. Season the scallopini and add them to the frying pan. Sprinkle some sage on top. Cook them quickly on both sides and removed from the pan. Set them aside.
Melt another dollop of butter in the pan. Add the shallots and cook until browned. Add the red wine and cook until it is reduced by half. Add the sage and mix.
Spoon the sauce over the scallopini and serve.
I tend to really like these roll up types of dishes – they are fun and tasty…and can be elegant enough for guests!
4 thinly cut beef scallopine
10 oz. chopped mushrooms
1/2 chopped onion
Sliced white cheese
Seasonings, including spices like sage
Saute the onions in some olive oil. Add the mushrooms and cook until the mushrooms have release all their water. Season however you please.
Lay the beef scallopine on a cutting board. Cover each steak with the mushroom mixture.
Place a layer of raw baby spinach over the mushrooms. Cover that with a slice of cheese (you may have to break up the cheese slices to fit the steaks).
Roll them up and secure them with a tooth pick or spear.
Heat up some olive oil in a pan.
Brown the roll ups on each side. Add some white wine and reduce. Add your desired spices. Turn the heat down and cover until the steaks are cooked (this will only take a few minutes).