Scallops with tomato sauce (scaloppine alla pizzaiola)

 

For 4 people. Cut the meat into slices not too large (about 12x12), make a small cut on each side, flour them and blanch one minute per side in hot oil in a pan large enough so that they do not overlap.

Remove the scallops and keep, if possible, warm. In a pan put garlic chopped with basil (optional) and parsley, capers and anchovies. When the anchovies have dissolved, deglaze with white wine. Add the tomato, a stock cube chopped, a pinch of oregano. Cook the tomato possibly adding a bit of hot water; cooked (the tomato should not be very thick) combine the scallops and turning them into the sauce by heating.

 

VEAL SLICES gr. 400
CAPERS tablespoon 1
WHITE WINE tablespoon  0,25
ANCHOVIES filets 4
TOMATOES IN LARGE PIECES tablespoon 4
GARLIC, BASIL, PARSELEY, OREGANO enough  

Scaloppine alla pizzaiola

 

 

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