Mr Gove responded by inviting him round for dinner to try some
scaloppine for himself.
"The
scaloppine with Marsala, and the cauliflower braised with butter.
The customary piccata, the veal pounded into a more malleable
scaloppine and then sauteed with white wine, lemon and capers with lots of butter, is available.
Main courses included Aragosta (lobster), Costolette (grilled lamb chops), and
Scaloppine (veal).
Meanwhile,Madam huffed and puffed as she gradually made her way through her
Scaloppine Mialle Portafogli,a generous breaded and baked parcel of pork tenderloin, par ma ham and mozzarella cheese,nestling in a pool of tomato and mars ala wine.
Sokolov points out dishes of the nouvelle era placed flavorful spins on old classics, taking on a character of their own; "
scaloppine" was no longer a veal preparation but a dish consisting of a thinly sliced and pounded item; "carpaccio" simply meant the dish was composed of a thinly sliced and usually rare ingredient; "confit," a variation on any item cooked in fat.
Another of Friedman's favorite recipes is Batali's Pork
Scaloppine.
The paper reports that Bella Mia Executive Chef Gary Kjolhaug, 41, admits using pork tenderloin in Italian dishes on the menu listed as veal parmigiana and veal
scaloppine "probably for five or six years." He said he uses pork rather than veal because diners complained the veal was tough, adding that he believes pork "was a superior product."
lobster salad,
scaloppine with Marsala, cauliflower braised with butter, and artichokes vinaigrette.
Specialties on any given evening might include stuffed pasta with jumbo shrimp in a cream sauce, veal
scaloppine with prosciutto and fontina cheese, eggplant with four cheeses or a delicious fish soup from the Adriatic region.
After the Louisiana turtle soup (a deliciously creamy concoction laced with wine) and salad, the tough decision must be faced: chateau Florentine (tenderloin of beef with pate and spinach wrapped in puff pastry with perigourdine sauce), veal Oscar (
scaloppine of veal garnished with crabmeat and asparagus tips and topped with a cream sauce), or coquille de fruits de mer (shrimp and scallops in a wine and ginger cream sauce)?
In the middle of the department is the "something special" case for value-added items of special cuts like veal
scaloppine at $7.99 per pound.
Across the table, our neighbor was overjoyed with a platter of veal
scaloppine Marsala ($19.95) over fettuccine.
