Scaloppini Piccantia
Veal in Anchovy and caper sauce.
Recommended by N. Kovacic
Please refer to "Preparing Veal Scaloppini".
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4oz cooked ham( I use bacon sometimes)
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2½ oz butter
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4 flat anchovy fillets
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1½ tbsp chopped capers
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2 tbsp vegetable oil
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2½ oz plain flour
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1 lb veal scaloppini pounded flat
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Salt
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Ground black pepper
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3 tbsp grappa or grape brandy
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4 tbsp double cream
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Dice ham fine; put in small saucepan with 1 oz of butter and sauté on medium heat for
just a few seconds. Add anchovies and capers and cook a few seconds more, softening
and mashing with wooden spoon until dissolved into paste. Turn off heat and leave in pan.
In large pan add oil and remaining butter, when butter foam subsides, dredge scaloppini
in flour and slip in to fry pan. Brown nicely on both sides 1 minute or so for each
side. Transfer to warm dish; season with salt and pepper.
Pour grappa or brandy into frying pan and scrape residue; then pour liquid and scaloppini
into pan containing the ham, anchovies and capers. Turn heat on to medium add double cream
and mix briefly until cream thickens. Serve without delay.
