italian lifeline
perfecting the "done before they arrive" party- a work in progressNothing beats having a top chef on speed dial. Lucky for me mine is a die-hard Italian with a prowess for texting. When I’m in a Tuscan pinch I can always count on Paul Minnillo to lend me a virtual hand. For a small dinner party it can be fun to reach out of your comfort zone and take a culinary excursion to a different time zone. Tonight we’re off to Italy. One of the best ways to replicate regional food is to follow someone who has it in their blood. In print my go-to-girl is Marcella Hazan and fortunately I have Paul in my pocket, which is a good thing for this Scandinavian American who was trained in Nouvelle Cuisine.
The quest for tonight’s veal scaloppini and black truffle “risotto” is to make it appear as though both come together in a flash- each dish literally must be finalized at the last minute. Here’s where it helps to think like a caterer. Time to pre-prep and portion out each part of each recipe. This way with your table set, wine open, candles lit your guests can join you in the kitchen with a big glass of vino and before they can recite the twenty regions of Italy it’s time to serve up the plates. (Note that all of the components for the veal scaloppini and the black truffle orzo will have been done earlier in the day and unwrapped and set on the counter prior to your guests arriving.)
This truffle “risotto” is actually orzo and for a Northern Italian flair asparagus tips are subbed for the recipe’s broccolini. Steam the asparagus tips in a little salted water in the microwave until barely tender- approximately 2 minutes.
Drain and refresh with ice water.
Drain well and reserve. This can be done earlier in the day. Cover and refrigerate.
Sliver the garlic. This too can be done hours in advance.
Measure out the truffle butter and parmesan cheese. Wrap separately and refrigerate.
Bring the chicken broth to a boil. Add orzo and cook according to package to al dente. Drain and set aside. This can be done 30 minutes ahead of time. Keep at room temperature.
Right before serving in a medium pan sauté the garlic in the olive oil until just golden.
Add the asparagus.
Stir in the orzo. Turn the heat to low and add the heavy cream and 1T of butter. Add the cheese and stir until melted. Add the truffle butter and season with salt and freshly ground pepper.
Serve in a bowl family style.
Make sure the veal scaloppini is pounded uniformly thin. This can be done earlier in the day. Wrap and refrigerate.
Combine the flour, salt and pepper in a shallow bowl. This too can be done earlier in the day.
Juice the lemon.
Measure out the juice along with the capers. Cover and refrigerate.
Chop the parsley, portion out the butter. Wrap separately and refrigerate.
When you are ready to serve dinner. Bring out the veal. Heat oil and butter in a large skillet over medium-high heat. Quickly dredge each piece of veal into flour and shake off excess. Slip the scaloppini into the hot oil, taking care not to crowd the meat. Cook until lightly browned on each side, turning once. Transfer to a warm platter, repeating with remaining meat. This will happen super fast- in about two to three minutes tops.
Deglaze the pan with the white wine, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the lemon juice and capers. Whisk in the remaining butter. Add the parsley. Briefly return the meat to the pan, turning to coat in sauce.
Transfer the meat to a platter; pour remaining sauce over the veal.
Garnish with lemon slices. Serve immediately.
And to seal un buon affare- uncork a Brunello di Montalcino. I try to have a case on hand - because you never know when you might need more than one regional lifeline.