Scallops with truffle – variant 1
Ingredients for 4 people:
- 4 slices of veal
- 80 gr of fresh truffle
- 250 ml of white wine
- 50 g of butter
- flour, pepper and salt to taste
Execution:
Before sprinkling the slices with flour, make sure they are thin by beating them a little with the meat tenderizer, and cook them in a pan with a knob of butter for about 5 minutes, with a splash of white wine. A pinch of salt, a pinch of pepper, and another 5 minutes of cooking. In the meantime, make sure the truffles are clean, rubbing them with a damp cloth and removing any dirt residue with the specific brush. Plate the slices sprinkled with sauce and sliced truffle flakes directly on the serving.
Scallops with truffle – variant 2
Ingredients for 4 people:
- 4 slices of veal
- 80 gr of fresh truffle
- 250 ml of white wine
- 50 g butter, flour
- salt and pepper to taste
Execution:
Beat the slices and wrap them in a layer of flour, then put them to cook in the pan in which you have already heated a knob of butter. The optimal cooking time is about 10-12 minutes, adding a splash of white wine about halfway through the indicated times, with a pinch of salt and pepper. In the meantime, clean the truffle from any residues of soil, with a damp cloth and the appropriate brush. Serve the meat covered with sauce and truffle flakes on top.
Scallops with truffle – variant 3
Ingredients for 4 people:
- 4 slices of veal
- 80 gr of fresh truffle
- 250 ml of white wine
- 50 g of butter
- flour, salt and pepper to taste
Execution:
Thin the slices with a meat tenderizer and pass them in flour, then let them cook in a preheated pan with butter. Wait 5 minutes to deglaze with white wine and add salt and pepper, then let everything cook for another 5 minutes. The truffle, previously cleaned of soil with a damp cloth and the specific brush, should be sliced on the meat plated in the sauce and ready for the table.
Scallops with summer truffle
Ingredients for 4 people:
- Veal
- Summer Truffle Cream
- ½ glass of Marsala
- oil, salt, flour and salt to taste
Execution:
Coat 8 slices of veal in flour and fry them in a pan with oil over medium heat, adding salt once cooked. Mix the cooking juices and ½ glass of Marsala separately over a high heat, then add 4 tablespoons of truffle cream, mixing the resulting sauce well. At this point the slices are ready to be stirred into the sauce for a few minutes. Serve very hot.
Scallops with white truffle
Ingredients for 4 people:
- Veal
- Porcini Mushroom Cream with White Truffle
- oil, salt, flour and salt to taste
Execution:
Flour 8 slices of veal and fry them in oil over medium heat. Add salt at the end of cooking, and use the cooking juices to prepare the sauce separately. Keep the heat high and while adding 4 tablespoons of porcini mushroom and truffle cream, stirring constantly, then stir the meat for a few minutes. Serve very hot.
