Photo by Ian McCausland veal limone
( Serves 4) 4 x 6 oz veal scallopini 1 cup all purpose flour 4 tsp olive oil A pinch of lemon preserve( see recipe to follow) 4 oz white wine( like Pala I Fiori) 1 tbsp freshly chopped parsley 8 oz demi glace 2 tbsp butter( optional)
Lightly season both sides of the veal and dredge in flour. Heat the oil in a skillet, then fry the veal for about 2 minutes per side or until nicely browned. Remove the veal from the pan and add lemon and parsley. Deglaze the pan with the white wine. Cook the wine until reduced by 3 / 4 and add the demi glace. If you want
your sauce a little richer, whisk in a little butter, then pour the sauce over the veal and serve.
Lemon Preserve
Take nice unblemished lemons and wash them very well. In a salted pot of boiling water, add the lemons and cook for 8 – 10 minutes. Remove from heat. Quarter the lemons lengthwise and place them in a clean, airtight container. Cover generously with kosher salt and lemon juice and place the container in the fridge for about 3 days. To use the lemon preserve, you only need the yellow zest. Cut the fruit and white rind away with a knife and mince the zest. The preserve is very intense, so you only need a small amount.
Pala 2009 I Fiori Vermentino di Sardegna IGT $ 19.99
Tina Vermentino is a fun grape because it is a little unusual. This wine glides effortlessly across the palate with a mouth-watering acidity that lingers on the end. This pairing is really dynamic. The lemon and the veal make the Vermentino more lively— they make me want to keep drinking this wine!
Saralyn This wine is crisp and clean and a good alternative for those who like Pinot Grigio or Sauvignon Blanc. It has good tannin structure that makes it a little more gutsy. It is spicy, but somehow also citrusy, and becomes even more so once it is paired with the lemon in the veal dish. This wine goes well with both the calamari and the veal.
Darren This Vermentino starts with a lime zest and grapefruit on the palate that reminds me of Reisling, but it just keeps changing every time I smell it. There are deep, rich flavours in this veal dish, with the lemon preserve and demi glace. Weight-wise, the Pala is perfect with the veal, which brings out a savoury quality in the wine.
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Photos by Ian McCausland
Mazzei 2008 Doppiozeta Sicilia IGT $ 73.99
Tina I thought this wine would be too big and too fruity, but it works. Even with a single caper, this wine is unbelievable. You don’ t need to buy an expensive wine to have a perfect pairing, but after trying three other red wines, it’ s clear that this one is worth every penny. It pairs so nicely with the calamari dish, and it also hits every perfect note of the veal.
Saralyn The flavours become so expressive when this wine joins this meal. The lemon in the veal dish is very savoury— not the sweet I was expecting— and hits on the finish of the food. Like the salty flavours in the calamari, the acidity in the lemon has the potential to break down a wine, but this bold wine is a lovely balance to both the calamari and veal dishes.
Darren I also thought this would be too tannic and overwhelming for this meal to stand up to, but it has amazing structure that works with both parts of this meal. Red wines are hard to find in Southern Italy, and the two reds we have paired with this meal have been perfect food wines. The Doppiozeta is a wine everyone needs to try— and I suggest you try it with food.
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