GREEK VEAL SCALOPPINE with fresh tomato pulp, feta cheese and kalamata olives

This dish remind me of my days in Greece: The white-washed houses, the deep blue of the sea and the pale and spiced yellow of Retsina wine. when I returned I brought home the colors and flavors of the Peloponnese and I created a variant of the veal scaloppine with what I had left in my suitcase : Kalamata olives, fresh tomatoes, oregano, capers, feta cheese. The result was great, and I toasted to the many ingredients that are common to Italy and Greece!

• 1^1/8  (500 gr) veal scaloppini
• 1^1/8 (500 gr) fresh tomato pulp  (see recipes here)
• 10 spring onions
• 1 cloves of garlic
• 5.5 oz (150 gr) feta cheese
• 3.5 (100 gr)  kalamata olives
• 1 tbsp pickled capers
• 8 tbsp  extra virgin olive oil
• to taste cornstarch
• 1 tbsp  fresh oregano
• to taste white wine
• to taste black pepper
• to taste table salt

First steps

Preheat the oven to 390° F, wash and dry it the scaloppine, then beat it  slightly with a meat tenderizer. Obtain some slices about 4×8 cm and coat them with cornstarch, shaking of the excess.

Sauteed scaloppine

Heat an adherent pan saute the garlic in olive oil. When the garlic is golden,cook the scallops a couple of minutes per side over high heat, turning them quickly andfading with a dash of white wine and season with salt. If the pan is not large enough to hold all the meat, we keep the cooked slices hot, we keep the sauce in a separate container and repeat the operation, leaving the garlic in a pan and add oil as required.

Roasted spring onions

While we cook the meat, put the onions in the oven, clean of the green part and cut in half, at 390° F for 10 minutes. When they are cooked, chop half of them into chunks of about half a centimeter and keep the other whole.

Finals

Remove the meat from the pan, leaving the sauce and garlic. First add the capersand cook over medium heat then, after 1 minute, onions and fresh tomato pulp, Which we could also prepared the day before (see recipe here) chopped olives and oregano leaves. Put the sauce on the stove just long enough to warm it up, and then turn it off mix with feta cheese crumbs, salt and pepper. Place the scallops in the pan, arranging them in alternating layers from the sauce, seasoned furthermore with some raw olive oil  (the higher the quality of the oil, the more successfull the dish will be). Serve immediately.

P.S.

For the success of the dish is important to keep the meat warm while we heat the sauce. Place them on a platter, covered with foil or a salad bowl and let it rest in the oven off, already worm from cooking  the onions.

TAKE A LOOK AT THIS

FRESH TOMATO PULP FOR DRESSING PASTA, ENTREES AND BRUSCHETTAS

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