Scallopini Florentini
From gwencampbell 16 years ago
- 60 minutes to make
- Serves 8
A dish that will WOW family and friends. Great with a salad and rolls.
Ingredients
- 16 pieces veal scallopini, pounded thin shopping list
- 2 cloves sliced garlic shopping list
- 1 1/4 teas thyme shopping list
- olive oil shopping list
- 1/2 cup beef stock shopping list
- 1 pound mozzarella cheese, thinly sliced shopping list
- salt shopping list
- pepper shopping list
- 1 1/2 cups white wine shopping list
- 1/4 bay leaf shopping list
- pinch rosemary shopping list
- 8 paper thin slices prosciutto ( or any lean raw ham or Canadian bacon ) shopping list
- 3 ten ounce packages frozen chopped spinach, cooked with a Tablespoon or 2 of butter, Drained & Pressed dry. shopping list
How to make it
- Pound the scallopini, season with pepper and soak overnight in a marinade made of white wine, garlic, bay leaf, thyme & rosemary.
- Drain, reserve marinade.
- Dry each piece of veal thoroughly ( they will not brown if wet )
- Heat Olive Oil & brown veal a few pieces at a time, adding oil as needed
- Set browned veal aside and and brown prosciutto ( or ham ) Set aside
- In same frying pan, reduce the strained marinade & beef stock until thick, scraping pan often.
- In a casserole pan, arrange one layer of veal pieces and top each with a slice of mozzarella.
- Next add the drained spinach on top of mozzarella.
- Salt and pepper as desired.
- Add another layer of mozzarella cheese slices.
- Now add the prosciutto ( or ham )
- Add another layer of mozzarella
- Now put the remaining veal on top.
- Pour marinade sauce over and add a bit more cheese on top.
- You may wait up to one hour before baking.
- Bake uncovered at 325 for 60 minutes.
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" It was excellent "