THIS MONTH’S FEATURED RECIPE
Infuse a fresh twist into your personal menu by adding in some recipes created by our chefs to be shared with you and your guests. This month’s recipe for a Veal Scaloppini with Creamy Mascarpone Polenta, Holland White Asparagus and Sautéed Morel Mushrooms comes from the kitchen of Chef Marco.
Veal Scaloppini with Creamy Mascarpone Polenta, Holland White Asparagus and Sautéed Morel Mushrooms
5 cups milk
1½ cups white cornmeal
½ cup mascarpone cheese
½ cup Parmiggiano Reggiano cheese, grated
Juice of 2 lemons
2 bunches Holland white asparagus
½ cup fresh morel mushrooms
4 tablespoons olive oil
2 gloves of garlic
2 shallots, peeled and finely chopped
¼ cup white wine
4 boneless veal cutlets, 3 ounces each
4 tablespoons flour
4 tablespoons butter
1 tablespoon fresh Italian parsley, chopped
Salt and pepper, to taste
For the Polenta:
In a medium saucepan, bring milk to a boil. Reduce heat to low, and slowly whisk in cornmeal. Stir mixture occasionally until cornmeal is soft, approximately 30 minutes. Stir in mascarpone, parmesan and 1 teaspoon chopped fresh thyme, and adjust the seasoning with salt and pepper, as needed. Set polenta mixture aside.
For the Asparagus:
While the polenta is cooking, bring a large pot of water to a boil over medium heat. Reduce heat to a simmer and add salt and lemon juice. Meanwhile, trim asparagus ends, then lay spears on cutting board and peel thin skin from each with a vegetable peeler, starting 1½-inch from the top and running the length of the spear. Gather spears into 2-4 bundles, tie loosely with kitchen string and lower into simmering water. Cook until asparagus is tender, about 8-15 minutes depending on thickness of the spears. Remove bundles and drain on paper towels. Set aside.
For the Morel Mushrooms:
Lightly brush morel mushrooms with a damp or dry cloth to remove dirt* and pat dry. Heat oil in a skillet over medium heat. Add mushrooms, and sauté with whole sprig of thyme, whole clove of garlic and 1 teaspoon chopped shallots. Deglaze mixture with 1/8 cup white wine and a squeeze of lemon juice. Remove thyme sprig and garlic clove from mixture, and set mushrooms aside.
For the Veal Scaloppini:
Wrap veal cutlets individually in plastic wrap, and place on a cutting board. Pound each cutlet evenly with a meat mallet, working from the center to the edge, until each cutlet is approximately ¼ inch thick. Remove plastic wrap, season each cutlet with salt and pepper, and dredge in flour. In a shallow pan, heat olive oil and sauté cutlets until golden brown, about 2 minutes per side. Add remaining chopped shallots and 1 clove diced garlic, and deglaze with remaining white wine. To finish, add butter and chopped parsley to create a creamy sauce.
Warm up polenta in a sauce pot, and divide evenly among 4 shallow plates. Top with white asparagus and veal scaloppini, and garnish with morel mushrooms. Buon appetito!
*Chef’s Tip: To clean your mushrooms, it’s best to wipe them instead of washing them under water. Mushrooms will absorb the liquid and become soggy in your recipe.