Scaloppine alla pizzaiola – Pizza-style scaloppine
From: Giulia Ruffoni
Made with Double Concentrated Tomato Paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
25 min (PREP TIME: 25 min)
Medium
4 people
Ingredients
-
8
thin slices of lean meet
(beef, veal or pork - alternatively, turkey or chicken thighs sliced thin also work)
-
4
tbsp
All purpose flour
-
2
tbsp
EVO oil
-
1
tbsp
butter
-
1/2
cup
white wine
-
1
tbsp
Mutti® Tomato Paste
(Concentrato)
-
1
can
Mutti®Crushed Tomatoes
(Polpa)
-
8
oz
Mozzarella
-
1
tsp
Dried oregano
-
Salt and pepper to taste
Dredging in flour and cooking briefly at the beginning seals in the juices and makes the resulting meat more flavorful and tender. White wine deglazes the pan from any bits of flour and meat that might be left behind after the sear, and adds a pleasant acidity that balances the deep, umami flavors of caramelized tomato. This recipe can be made dairy-free by omitting the butter and mozzarella cheese; in this case, a handful of black olives and/or a tablespoon of capers can be added at the same time as the oregano.
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Dredging in flour and cooking briefly at the beginning seals in the juices and makes the resulting meat more flavorful and tender. White wine deglazes the pan from any bits of flour and meat that might be left behind after the sear, and adds a pleasant acidity that balances the deep, umami flavors of caramelized tomato. This recipe can be made dairy-free by omitting the butter and mozzarella cheese; in this case, a handful of black olives and/or a tablespoon of capers can be added at the same time as the oregano.
