🥩 Scaloppine alla bresaola e Casera con ginepro e vino rosso – Quick and Tasty Valtellinese Recipe
A quick yet flavorful second course: scaloppine alla bresaola e Casera are ideal for those looking for a dish that is tasty, elegant, and ready in just a few minutes ⏱️. The combination of tender veal, melty Casera cheese, and Valtellinese bresaola is made even more aromatic with the addition of juniper berries, rosemary, and a splash of red wine 🍷🧀. Perfect for a Sunday lunch or dinner with guests, they pair wonderfully with fresh vegetable side dishes or roasted potatoes.
📝 Ingredients (for 2 people)
- 2 slices of veal for scaloppine
- 2 slices of bresaola Menatti (not too thin)
- 2 thin slices of Casera cheese
- 1 tablespoon of extra virgin olive oil
- 1 splash of red wine
- Juniper berries (4-5)
- 1 sprig of rosemary
- Flour to taste (for dusting the meat)
- 1 knob of butter
- Salt and pepper to taste
👨🍳 Step-by-Step Preparation
1. Prepare the meat:
- Gently flatten the veal slices with a meat mallet.
- On each slice, place a slice of Casera and one of bresaola.
- Fold the meat in half or leave it open, depending on the size.
- Lightly dust the slices on both sides with flour.
2. Sear:
- In a non-stick pan, heat a tablespoon of EVO oil.
- Sear the scaloppine for a moment on high heat, starting from the side without filling.
3. Add flavor:
- Turn the scaloppine and add to the pan:
- the lightly crushed juniper berries
- the sprig of rosemary
- Deglaze with a splash of red wine and let it evaporate for a few seconds.
4. Finish and serve:
- At the end of cooking (after about 5-6 minutes in total), add a knob of butter to make the sauce creamier.
- Serve the scaloppine hot, with a side of seasonal vegetables or a fresh salad.
💡 Chef’s Tip:
For an even more intense flavor, you can add freshly grated black pepper at the end of cooking or serve with a few drops of red wine reduction.
📸 The image of the dishes is purely indicative and may not correspond exactly to the recipe
