Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Scaloppine ai Funghi

5/24/2016

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Picture
Serves 4

Ingredients
  • 1 pound veal, boneless breast meat, thinly sliced
  • ¾ cup flour
  • 8 tablespoons olive oil, divided
  • 1 onion, chopped
  • ¼ cup white wine
  • 11 ounces fresh mixed mushrooms, washed and sliced
  • Salt, to taste

Directions​
  • Lightly flour the veal cutlets. In a large skillet, heat 4 tablespoons of oil over low heat. Add veal and fry
  • 10-15 minutes turning every five minutes. Remove from heat.
  • In a separate pan, sauté the onion in remaining oil for several minutes over medium high heat. Add the wine and stir until it evaporates. Add the mushrooms and salt to taste, turn heat to low, and cook 10-15 minutes. Add cutlets to reheat them and coat with sauce.
  • Serve veal and mushrooms with vegetable ratatouille..  
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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