Veal Scallopini with Ratatouille

 

  

My Number One food fan brought home some veal scallops the other night.  Veal scallops are thinly sliced veal cutlets from the loin of the calf. PETA just hates people who eat veal, refusing to believe that we're at the top of an omnivorous food chain.  They have stupidly imprinted human feelings and values upon animals, and consequently think veal production is evil and cruel since a veal calf is slaughtered at 14-18 weeks old and before being weened from its mother. If we were eating people, I could see their point. Veal is delicious and I have no guilt about eating it. Nya-Nya....

Veal Scallopini is just an Italian method of quickly sauteing these flat, tender slices of veal and serving with a pan-made gravy of capers, shallots and white wine.  Veal also goes well with the flavor of tomatoes, and since we had an eggplant in the fridge, I decided to make my version of Ratatouille, which is a French dish that originated in Provence.  Provence is the coastal area of France that is bordered by Italy and the Mediterranean Sea.

Ingredients

For the veal scallopini

1 lb thinly sliced (1/8" thick) veal

2 tbsp butter

1 small shallot, finely diced

4 tbsp capers, drained

1/4 cup white wine

1 tbsp lemon juice

Ingredients

For the Ratatouille

1 medium eggplant, peeled

2 zucchini, peeled and chopped

1 medium yellow onion, diced

1 green bell pepper, diced

1/2 lb Crimini mushrooms

4.25 oz can sliced black (ripe) olives (like, Lindsay - click here for more info)

3 tsp garlic, minced

14.5 oz can petite diced tomatoes (like, Hunts)

2 tbsp tomato paste (like, Contadina)

2 tbsp Italian Seasonings (basil, oregano, thyme, parsley)

1/4 cup dry white wine

1/8 cup dried parsley flakes

3 tbsp olive oil

salt & pepper

The Recipes:

First, sweat the eggplant:

To reduce some of the moisture content of the eggplant which will allow it to stand up better to sauteing, cut the eggplant into slices and liberally coat with salt.  Place the slices on a rack above some paper towels.  Using a paper towel, occasionally dab off the moisture as it leaches out of the slices; turn over after 15-20 minutes and do the same thing with the other sides.  After 30-40 minutes, brush off all the salt with a dry paper towel. Then, dice the slices up into rather large chunks.

Next, prepare the Ratatouille:

Over medium high heat in a large skillet, heat the olive oil to shimmering, and then saute the onions and garlic until the onions collapse and just start to caramelize.  Add a bit more oil if necessary, and then do the same with the mushrooms.  After five minutes or so, add the tomato paste, and mix it well into the onions and mushrooms, coating them completely.  Allow the tomato paste to brown a bit.  Season with salt & pepper. Again, add a bit more oil if needed, and then add the eggplant and the zucchini to the skillet.  Stir to combine everything and let the vegetables cook another couple of minutes.  Then add all remaining ingredients, including the black olives, tomatoes, Italian seasonings, parsley and white wine.  Test for seasoning and then bring the mixture to a simmer, and allow to cook uncovered for 3-5 minutes.  Your eggplant and zucchini should still be fork tender but not mushy. The sauce should be thick and not runny.

Finally, finish the dish:

In another skillet melt the butter over medium high heat.  Cook the slices of veal for 1-2 minutes on each side.  Remove the meat from the pan and then, adding more butter if necessary, saute the shallots for 5-8 minutes until translucent and slightly caramelized. De-glaze the pan with the white wine, scraping up the crusty bits.  Add the lemon juice, then allow the liquid in the pan to simmer and reduce by half.  Add the capers, return the meat to the skillet and heat through.  Serve the scallops of veal with the pan sauce ladled over and the Ratatouille on the side.