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Old 03-07-2006, 02:31 PM   #11
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Licia the cut is usually thin enough that it doesn't have to be pounded.

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Old 03-07-2006, 02:32 PM   #12
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licia, you can use thin slices of meat, but i've found that pounding out larger pieces to make the scallopini tenderizes it, imo better than just slicing.

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Old 03-07-2006, 02:32 PM   #13
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Thanks a bunch!
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Old 03-07-2006, 02:47 PM   #14
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Okay, found this, and probably will use the sauce technique as a jumping off point - awesome site, BTW - italianfood.about.com

Beef Braised in a White Wine Sauce -- Bue Stufato in Salsa al Vino Bianco

Take 4 1/2 pounds (2 k) of well aged beef (rump roast would be a good bet here), bone it and remove any gristle it may have, pound it to tenderize it, and put it in a pot with a quarter pound (100 g) of fat and an equal amount of lard (you could reduce these amounts substantially; I'd be tempted to use just a bit of kidney fat and some cured lard), 2 onions, a bit of parsley, and a clove of garlic, all minced. Sauté the meat over a low flame, sprinkling it with water, and stir in a tablespoon of flour. Then add two glasses of water and two more of dry white wine (Arneis, a Piemontese white, would be nice here), salt, pepper, spices to taste -- a slight dusting of nutmeg, for example -- cover, and simmer at the barest of boils for about four hours. When the meat is tender and the sauce is reduced, cut the meat across the grain, transfer it to a platter, and season it with the sauce, after degreasing it and blending it.

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Old 03-11-2006, 05:30 PM   #15
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I see this topic just now. I essentially know two recipes with something of what you have considered, but none of them is exactly yours.
The first is "cotolette alla bolognese". Cotoletta is what you probably know as wienerschnitzel. There is an ancient war between Milano and Wien for the origin of this dish. If someone of you is interested in, I can tell you in a second time. By now, it's only necessary to know that you can do a normal "cotoletta", cover it with prosciutto and a slice of cheese, generally fontina, and leave them stuff covered for a couple of minutes.
The second is "arrostini annegati" Roasted drowned chops.
You pass in flour the chops, then in butter with some parsley and rosemarin, and some little cubes of prosciutto, and toast them. Then cover them with white wine, and let wine evaporate, gently boiling. Very tender....
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Old 03-11-2006, 06:32 PM   #16
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I made mine the same way Bucky does. We have access to a ethnic grocery store and I buy "brioccole" - labelled as such - there. I usually roll, tie and plop in gravy for hours.

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