Scaloppine di Maiale E Funghi–
Here in America, we are used to the standard favorites when it comes to Scaloppine (Scallopini). You know the usual suspects: Veal Scallopini Marsala, Veal Francese etc. We’re going to talk about a different Scaloppine from the Tuscan area of Lucca which uses pork tenderloin – PORK SCALOPPINE WITH WILD MUSHROOMS ( Scaloppine di Maiale e Funghi). If you think you love the others, just wait until you taste this one. There’s a new dish in town – and “she’s hot!”
About the pig: Using pork tenderloin for this dish is not only the authentic preparation, but it also makes for melt in your mouth cutlets. It is so easy to slice your own cutlets. Just lay out your tenderloin after patting it dry, and using a sharp knife. Steady the tenderloin with your left hand while you cut the very thin slices from the top middle out, slicing away from you. If you are not comfortable doing this, ask your butcher. It’s really easy if your knife is very sharp though, and you might give it a try. If you have pork issues, you can substitute veal or even chicken. I much prefer pork for this, however. It provides the most tender cutlets.
Pork tenderloin does not have a lot of flavor on its own. In this dish, the flavor is enhanced by the addition of the pancetta, the vermouth, and the fresh sage.
The great thing about using pork tenderloin is that it does not require a long cooking time. This is a dish that almost cooks itself in just a few minutes. It is lovely enough to serve to guests as well as your family, and does not require you to work all day in the kitchen to do it.
As always, I highly recommend using humanely raised 100% Heritage Pork from: Circle B Ranch. Their pork products are unequalled, in my estimation, in both quality and flavor.
Funghi: I suggest using wild mushrooms with this dish. They give and earthy depth of flavor to this dish that button mushrooms just can’t provide. You can find some form of them at most grocers now. But, if you don’t have access to them, button mushrooms will be fine.
Serving: For this demonstration I served this Scaloppine with Orzo, an Italian pasta that is rice shaped. It is fairly common at many markets. To prepare, I just cooked it as directed, and then drizzled it with a good Extra Virgin Olive Oil, added some chopped fresh sage, grated Parmigiano-Reggiano, and salt and pepper. Simple is best!
It is also lovely served with polenta or risotto or even mashed potatoes.
The sauce is the star of the show with this dish. You won’t believe the flavor. This is one of my husband’s favorite dishes. We had it recently outside On the Patio with a beautiful Rosé. Pretty amazing!
PORK SCALOPPINE WITH WILD MUSHROOMS
(Scaloppine di Maiale e Funghi)
Prep: 20 minutes
Cook: 30 minutes
About 1 1/3 lb. Pork Tenderloin
3 Tbsp. Olive Oil
1/4 lb. Chopped Pancetta
2 Cloves Fresh Garlic, chopped finely
3 Tbsp. Chopped Fresh Sage
3/4 lb. Wild Mushrooms, cleaned and sliced
3/4 c. Dry Vermouth
1 Tbsp. Tomato Paste
Fresh Sage Leaves for garnish
Slice your tenderloin into thin cutlets. Steady the tenderloin with your left hand while you cut the very thin slices from the top middle out, slicing away from you. Use the entire pork tenderloin.
Heat olive oil and pancetta in a large shallow pan or fry pan.
Cook a couple of minutes.
Add the pork scallops and brown quickly just a couple of minutes each side. Don’t worry if they are still a little pink in spots, as they will cook through later. Remove scallops to a separate dish.
In the same pan, add the garlic, sage and mushrooms. Sauté a couple of minutes.
Add the pork scallops back to the pan, stir.
Dissolve the tomato paste in the vermouth and add it to the pan. Stir and reduce down a little, scraping bits off the pan bottom for a couple of minutes. Add salt and pepper to taste.
Cover and simmer about 5 minutes.
Garnish with sage leaves and serve.
See recommendations for serving in the above text.
You will LOVE this dish!
PARLA COME MANGI!