Vino Virtuoso

In-Home Wine Tasting

Sacramento, California

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Vitello alla Parmigiano The 2009 "Efficacy" Red Blend

VealParmEfficacy

The Recipe

Why I Like This Pairing:

The Efficacy, a blend of Napa Gamay, Rose di Sangiovese and Rutherford Cabernet is truly a very unique blend and it pairs fantastically with Veal Parmesan. The rich flavors of the veal and the cheese cuts great with the fruity-ness of the wine. You can add your choise of pasta-- penne, rigatoni or spaghetti. Top it with a few spring green onions and a wonderful meal is made.

Veal Parmesan Serves 8 as an entrée Ingrediants 8 whole2-ounce Veal Cutlets, Scaloppini Style (pounded To 1/8-inch Thickness) ½ cupsFlour 4 wholeEggs Beaten 1-½ cupItalian Dry Bread Crumbs 8 TablespoonsExtra Virgin Olive Oil 3 cupsSpicy Marinara Sauce (recipe Below) ¾ cupsGrated Good Parmesan Cheese 8 slicesProvolone Cheese (about 6 Ounces Total) 2 TablespoonsChopped Italian Flat Leaved Parsley, For Garnish Kosher Or Sea Salt, To Taste Freshly Grated Black Pepper, To Taste _____ FOR THE SPICY MARINARA SAUCE: 3 cupsStore Bought Marinara Sauce 1 teaspoonGarlic Powder ½ TablespoonsDry Basil ½ TablespoonsDry Oregano 1 teaspoonsRed Pepper Flakes Method:- Preheat the broiler of an oven and place the oven rack 10" from the heating element. Season the pounded veal cutlets lightly with salt and pepper. In a saucepan over medium heat, simmer all of the sauce ingredients for about 20 minutes. Build a breading station by placing flour, beaten eggs, and bread crumbs in separate shallow dishes and working with one scaloppini at a time, dredge it in the flour, the eggs, and the bread crumbs and transfer the breaded scallopini to a dish. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Fry the breaded scallopini, 2 at a time, turning once with tongs, until each side is golden brown, about 3 minutes; and wiping out the frying pan and adding fresh oil between. Either transfer scallopini to large baking platter or to individual, oven proof plates. Once all the scallopini have been fried and placed in your baking dish, top each scallopini with 1/3 cup of the marinara sauce, sprinkle with 1 1/2 tablespoons of Parmesan, and one or more slices of provolone cheese. Place the scallopini under the broiler until the cheese is golden and bubbly, about 5 minutes. Dress each plate with some of the chopped parsley and serve immediately. I would love to hear thoughts about this recipe and your thoughts on the wine. Call me at: 916-538-9747 Email me at: 2wineguy2@gmail.com

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Tel: 916-538-9747
Email: 2wineguy2@gmail.com

2303 Morell Street
Sacramento, Ca
95833