Scaloppine with Vin Santo, Pumpkin and Mixed Mushrooms

The scaloppine with vin santo, pumpkin and mixed mushrooms are a tasty dish that combines the sweet, intense aroma of vin santo with the delicacy of pumpkin and the autumnal flavor of the mushrooms. Here’s how to prepare them:

Ingredients

• 4 veal slices (scaloppine) of about 120 g each
• 200 ml vin santo
• 300 g cleaned pumpkin
• 300 g mixed mushrooms (porcini, button, honey fungus, etc.)
• Flour, as needed to coat the scaloppine
• 2 garlic cloves
• Fresh chopped parsley
• Extra-virgin olive oil
• Butter
• Salt and pepper

Preparation

1. Clean and cut the pumpkin into cubes and clean the mushrooms, removing any soil residue and cutting them if too large.
2. In a large pan, heat a drizzle of extra-virgin olive oil with one garlic clove. Add the mushrooms and cook over high heat until they have released all their water.
3. Add the pumpkin to the mushrooms, lower the heat and cook, adding a little water if necessary, until the pumpkin becomes tender.
4. Meanwhile, lightly coat the scaloppine with flour. Heat another drizzle of oil and a knob of butter in a pan and cook the scaloppine over medium-high heat for about 1-2 minutes per side, until golden. Season with salt and pepper to taste.
5. Deglaze the scaloppine with the vin santo and let the alcohol evaporate over high heat. Once the alcohol has evaporated, lower the heat and cook for another 5 minutes, adding a little water if necessary.
6. Serve the scaloppine on a bed of pumpkin and mushrooms, drizzling with their cooking sauce and garnishing with fresh chopped parsley.

Trivia

Vin santo is a sweet wine from the Tuscan tradition, often served with cantucci. In cooking, it is used to create sweet-tangy reductions that pair well with delicate meats such as veal. Always remember to choose a good-quality vin santo for cooking, as it will significantly influence the flavor of your sauce.

Here is a delicious autumn variation of scaloppine, rich in flavor and perfect for a special dinner.