Piccatina
Recipe by Luciano Pavarotti: Modenese and the most important "voice" in opera around the world.
Ingredients:
800g sliced veal
100g butter
60g Modenese cured ham julienned
25g chopped parsley
1 tbsp Modena's Traditional Balsamic Vinegar
Flour, salt, and pepper as needed
Instructions:
Flatten the slices of veal slightly
Salt, pepper, and flour them (do not exaggerate salt as it will be used for the ham as well)
Heat 80g of butter in a pan and brown the veal on both sides with a high flame
Drain excess butter and place veal on a hot serving dish
Add remaining butter to the frying pan and scrape of cooking residue from pan
Add Julienne ham and cook it over a low flame for a few seconds and then add the balsamic
allow the sauce to meld for a few moments then pour it over the "Piccatina"
