Search

"Piccatina" with Balsamic Vinegar ala Luciano Pavarotti

This "Piccatina"with Balsamic Vinegar ala Pavarotti recipe is used with the kind permission of The Consortium of Producers of the Traditional Balsamic Vinegar of Modena. It requires the real "Traditional" balsamic vinegar.

Luciano Pavarotti, who has been called the most important voice in opera in the world, was born and grew up in Modena, Italy. That means he is to opera what balsamics are to vinegar. He shared one of his recipes with us.

Ingredients:
800 grams the best end of veal (slice it)
100 grams butter
60 grams Modenese cured ham julienned
25 grams chopped parsley
1 tablespoon Traditional Balsamic Vinegar of Modena
Flour, salt and pepper as needed.

Flatten the slices of veal slightly, salt it but bear in mind that the cured ham already has a lot of salt in it. Add pepper and then flour them.

Heat 80 grams of the butter in a pan and brown the veal on both sides with a high flame. Drain off the excess butter and place the veal on a hot serving dish. Add the remaining butter to the frying pan and scrape off the cooking residue from the bottom and sides. Add the julienned ham and cook it over a low flame for a few seconds and then add the Balsamic vinegar. Allow the sauce to meld for a few moments and then pour it over the "piccatina". Sprinkle with the chopped parsley and serve hot.

Mr. P. says it usually takes him about an hour to make this and he finds it a delightful way to detach himself mentally from the opera and melodrama. If he has time he likes to make a side dish of mixed deep fried vegetables such as courgettes, peppers and eggplant.

Editors note: I don't know what this recipe and side dishes do for PavarottiÕs voice but, I imagine it helps keep his weight, blood pressure and cholesterol count up.

Learn many unique ways to enjoy vinegar. Whether it is vinegar cooking, vinegar tasting parties, collecting, investing or making paper from vinegar, Vinegar Connoisseurs International will show you how.