Ida’s Veal Scallopine

My mother, Gina Fabbri, immigrated from Tuscany to Half Moon Bay in 1919 to marry my father, Alemanno Martelli.  From the moment she arrived in this seaside farming community, she adopted a lifelong love of cooking using the freshest local meats and produce.  My mother’s version of traditional Veal Scallopine has been a favorite of my family for generations.  This dish pairs perfectly with a glass of Cloverdale Ranch Merlot.– Ida Pellegrini

1 ½ to 2 lbs. veal
Flour
Salt and Pepper
4 tablespoons butter
3 tablespoons olive oil
2cloves garlic (chopped)
3 tablespoons parsley (chopped)
¾ cup Pellegrini Chardonnay
½ cup water or chicken stock

Cut veal into pieces, about three inches long and ¼ inch thick. Pound to flatten. Season with salt and pepper. Dredge the veal in flour shaking off excess. Heat the oil and butter in a large pan. Add veal and sauté for about two minutes (or until each side is brown). Remove and place on a plate. Add chopped garlic, parsley, wine and water/chicken stock to pan, scraping the bottom of the pan to collect any stuck bits. When slightly reduced, add veal to pan again. Sauce will thicken.

Sliced mushrooms can be added to this dish. Cut about one pound of mushrooms into slices and sauté in oil and butter. Cook briskly until mushroom water evaporates. Add ½ cup of Pellegrini Chardonnay. Cook until wine is reduced. Add mushrooms to veal scallopine.

For a complete dinner, add peas.  Put all ingredients into a pot with the peas. Cook until peas are tender and all liquid evaporated. Stir and serve.