…cooking yesterday needs to be shard…the best since a while was cooked in our pots and pans for dinner. after an extensive shopping day (and the first real day off in 4 weeks or so) we ended in Selfridges food halls, I think one of the best places to shop all you need food. By the way, if you are after some real continental items such as Braten Sauce etc. you find it here.
We decided to cook paper thin veal scaloppine, pan fried in some butter and olive oil to give them a nice golden color, served with a lemon sauce made with Italian unwaxed lemons, and all of it served with fresh taglierini.
The secret lied in the sauce, the freshness, acidity and deep flavor of the lemons going in harmony with the fresh made veal stock and cream sauce, light, balanced and endless deep. I pan fried in some olive oil wedges of lemon with a large piece of fresh new season garlic, added a few leaves of sage, a tiny sprig of rosemary, a pinch of salt, sugar and pepper. The lemons and the juice starts to concentrate to a thick syrup like liquid after a while, adding a bit of water and simmering on until the lemon rind is completely soft and delicious to eat.
After the scaloppine were pan fried, set a side in a baking dish, the pan is deglazed with some white wine, reduce, add the lemons and the juice, reduce slightly and add veal stock, the juice from the scaloppini and a dash of cream, season, some chopped flat parsley, all of it over the scaloppine and for a minute or so in to the oven. Served with fresh cooked taglierini, delicious.
I made this dish before but never with the slow cooked lemons and the concentrate juice which really makes a difference.
(For a starter we had, Steffi’s inspired Chicore also called Endive Belge salad, with lots of orange segments and a few completely squeezed and mashed out ones, with the flesh, some balsamic vinegar, olive oil, salt and pepper, a very fresh and crisp way to start the dinner.)
