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"Piccatina" with balsamic vinegar alla Pavarotti (recipes second courses)
Ingredients:
800 g best end of veal sliced;
100 g butter;
60 g Modenese cured ham julienned,
25 g chopped parsley;
1 tablespoon Modena's Traditional Balsamic Vinegar;
flour, salt, pepper as needed.
Flatten the slices of veal slightly, salt (bear in mind that you will be using somewhat salty cured ham later so do not exaggerate with the salt at this stage), pepper and flour them.
Heat 80 gr. of butter in a pan and brown the veal on both sides with a high flame. Drain off the excess butter and place the veal on a hot serving dish.
Add the remaining butter to the frying pan and scrape off the cooking residue from the bottom and sides. Add the julienne ham and cook it over a low flame for a few seconds and then add the balsamic vinegar.
Allow the sauce to meld for a few moments and then pour it over the "Piccatina". Sprinkle with the chopped parsley and serve hot.
You can propose the "Piccatina" with a side dish of mixed deep fried vegetables such as courgettes, peppers and eggplant.
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