Veal scallopini
Dear SOS: I had a terrific veal special at Bella in Hollywood: a veal scallopini wrapped around asparagus and mozzarella, bathed in a sauce of mushrooms and wine. It was great! Might you publish the recipe?
CALVIN NAITO
Los Angeles
Dear Calvin: Bright green asparagus and fresh mozzarella make a snazzy filling for the veal. The mushroom sauce is rich and flavorful, hitting just the right note to bring this quick and easy dish together. Use a kitchen mallet to pound the veal, placed between two layers of plastic film. (If you don’t have a mallet, a rolling pin works too.) Veal demi glace is available at Surfas in Culver City.
Blanch the asparagus in boiling, salted water until just cooked (but still slightly crunchy), about 3 minutes for medium spears.
Salt the veal slices. Place the flour in a shallow dish; stir in 1 teaspoon salt and one-eighth teaspoon white pepper. Dredge the veal in the flour and shake off any extra flour.
Wrap each veal slice around 1 mozzarella slice and two asparagus spears.
Heat a large saute pan over medium heat. Add 2 tablespoons butter, and when melted add the rolled veal slices. Saute for 45 to 60 seconds until veal is cooked through, then remove from the pan and reserve in a warm place.
Place the remaining tablespoon of butter in the hot pan, and add the mushrooms. Cook over high heat until lightly browned, about 1 1/2 minutes, then deglaze the pan with the wines and bring to a boil.
Let the liquids reduce by half before adding the veal demi-glace. Reduce the sauce again by half. When finished, season with one-half teaspoon salt, or to taste. You will have about 1 cup sauce.
Serve each portion of veal scallopini with one-fourth cup sauce.
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