Scallops with Spicy Provolone

Ciao,

I must admit that I love cheese, especially the seasoned one, which is tasty, so when my friend spoke to me about these escalopes with spicy provolone, I couldn’t resist!

I know I’ve already told you several times that I don’t know how to cook, but I tried this recipe and made it! So…. it’s a straightforward recipe. Let’s start!

Ingredients for four people

• 8 veal escalopes of about 80 g each
• 100 g of raw Parma or San Daniele ham
• 120 g of spicy provolone
• 40 g of flour
• One glass of Marsala wine
• 100 g of butter
• salt and pepper

Preparation

Arrange the veal slices on a cutting board and pound them with the meat mallet to spread them out; if you don’t have a meat mallet, ask your butcher to do it. Flour the meat and shake the slices to remove the excess flour.

Cut the provolone into small cubes.

In a saucepan, melt the butter, and when it starts to fry, add the slices of meat, and brown them nicely on both sides over high heat.

At this point, add the glass of Marsala wine and cook over medium heat for about 10 minutes; remember to turn the slices now and then so that the cooking is uniform.

Once cooked, remove the scallops from the pan, add salt and pepper to taste and arrange the slices of meat in a pyrophile, wet them with the cooking sauce left in the pan. At this point, sprinkle the scallops with cubes of provolone that you have previously prepared. Cover everything with slices of Parma or San Daniele raw ham.

Put the dish in a preheated oven at 200°C for about 10 minutes until the cheese melts and the ham becomes crunchy.

Serve the scallops with a nice green salad.

Wine pairing

And what do we drink with this good dish? We need a young and fresh red; I suggest the Schioppettino from the Spolert winery and the Meczan Pinot Noir from the Hofstatter winery.

Enjoy your meal, and let me know if you like these scallops but also the wine paring I suggested.

ciao

Monica