TURKEY SCALLOPINE a la MARSALA WITH AMARONE VALPOLICELLA
Veal scallopini was a favorite of my Dad’s and a signature dish in his repertoire. This variation substitutes turkey for veal and is absolutely delicious.
Food: Turkey tenderloin is sliced 3/8” thick on the diagonal, then pounded into thin cutlets. After being dredged in flour seasoned with salt and pepper (shake off the excess flour), the cutlets are sauteed in olive oil and butter for a few minutes on a side until lightly browned. Remove the cutlets from the pan and keep warm while making the sauce.
In a separate pan, saute some white button mushrooms in butter until nicely browned.
Deglaze the pan that the cutlets were cooked in with dry Marsala wine and mix in a generous spoonful of veal demi-glace until smooth and silky. Finish the sauce with a pat of butter.
Put the turkey and mushrooms into the sauce and serve warm. Asparagus and a light pasta (e.g., gemelli) make nice side dishes.
Wine: Valpolicella is a red wine of the Veneto region of northeastern Italy. It is produced from three grape varieties: Corvina, Rondinalla, and Molinara. ‘Amarone’ designates a wine which is made with a portion of the grapes having been dried first, instead of using 100% fresh-from-the-vine grapes.
Tasting notes: This Masi Castasera Amarone Valpolicella 2010 has cherry and leather on the nose. The palate tunes into cherry jam, fruit leather, chocolate, and spices. The finish lingers on and on. It is wonderfully balanced and a perfect accompaniment to this rich, flavorful dish.
A Source: wine.com