Veal Scallopini with Mushroom Sauce and Wine Pairing
Suggested Wine Pairing: Pinot Noir
Our Curated Pick: Hoddles Creek Pinot Noir
When it comes to meat, Veal is often overlooked or not thought about but it’s a great alternative to beef or heavier meats. Its soft and delicate and perfect for a scallopini dish with mushrooms. Pair with mushrooms, roast potato and steamed veggies and you’ve got a perfect dinner sorted!
What we love about this dish is that the flavours work so well together and overall, it’s a recipe with few ingredients but with maximum flavour – it’s a win-win, really.
Quick and straight forward, try it out for yourself or cook up a storm with people over and feel confident with our pick of a wine pairing.
Wine pairing option:
Veal, albeit is a red meat, is soft and delicate with a similar weight to that of chicken or heavier styles of fish so when it comes to pairing a wine, you don’t want to opt for your heavier style of red wine, such as Cabernet Sauvignon or Shiraz, as this can overtake the flavours of the veal.
When it comes to pairing a wine with veal in general, think about wines that you would usually pair with white meats. With this dish in particular, the mushrooms and veal provide a delicious earthiness flavour and along with the creaminess of the sauce, you really want to find a wine that is high in acidity to cut through that cream but provide enough flavour to come up against the mushrooms.
Pinot Noir is an exceptional pairing with this scallopini dish, particularly a medium bodied Pinot Noir where you’ll get earthiness, balanced with fresh red fruit flavours. The acidity of this grape variety is exactly what this dish needs to give you palate a soft clean finish.
Our curated wine pick:
Our recommendation to pair with the dish is Hoddles Creek Pinot Noir – its medium bodied, full of juicy fruit with a balanced savoury and herbal touch, not to mention the acidity – its fresh and powerful, and as you finish your the meal, this is a super sip-able wine.
About Hoddles Creek:
Based in the cooler climate Yarra Valley region of Australia, they are producing some of the best value wines around. Their wines are all made from fruit grown on their family vineyard in the Upper Yarra Valley with a selection of wines from Pinot Noir, Cabernet Sauvignon, Pinot Blanc and Chardonnay – all hand-pruned and hand-harvested.
If you can’t get your hands-on Hoddles Creek, Pinot Noir, aim to pair a Pinot Noir that leans to the medium bodied side with some robust flavours.
Save our recipe below and keep this in mind to give a try.
Ingredients:
4 veal escalopes (approx. 400g in total)
220ml cooking cream
40g plain flour
220g sliced mushrooms
2 garlic cloves
2 spring onions
1/4 cup dry white wine (try a Riesling, Sauvignon Blanc or Chardonnay)
6 white washed potatoes
12 broccolini stalks
2 tsp butter
Olive oil
Salt
Pepper
Instructions:
- Preheat your oven on fan-forced at 220 degrees celsius and line a deep baking tray with baking paper.
- Bring a saucepan of water to the boil for your potatoes. While this is happening, cut your potatoes into quadrants ensuring each wedge of potato is around the same size. Carefully place the potatoes into the saucepan and boil for 8 minutes until they are soft.
- Strain the potatoes when they are ready and rinse with warm water. Pat dry with paper towel and place onto your baking tray. Lightly drizzle olive oil over the potatoes and season with salt and pepper. Place into the oven for 40-45 minutes or until golden, tossing them halfway through.
- While your potatoes are cooking start on your veal. Place the flour in a bowl and lightly toss the veal escalopes to coat them.
- Thinly slice spring onion. Peel and mince (or finely chop) the garlic.
- Prepare your broccolini by rinsing them under cold water, trim the stalks and remove any leaves.
- Heat a large, non-stick frypan with 1 tbsp olive oil on medium to high heat. When hot, add the veal and cook for around 1 minute on each side. Transfer to a plate.
- Put the fry pan back on a medium heat and add 1 tsp butter to the pan. When the butter has melted add the shallots, garlic, mushrooms and wine. Cook on high for 2 minutes until the mushrooms have softened and the liquid has reduced by half.
- Add the cream to the pan and reduce the heat. Season with salt and pepper and reduce to your desired sauce consistency, then return the veal to the pan and reduce to a low heat.
- In another smaller fry pan, on medium heat, add 1 tsp of butter. Add the broccolini to the pan when the butter has melted. Add salt and pepper to season and cook for 4-5 minutes or until the broccolini is tender.
- Spoon the veal escalopes on a plate. Serve alongside your roasted potatoes and broccolini with your paired wine.
Don't forget to tag us in your posts on Instagram when you try this food and wine pairing!
Cheers,
Curated Drops
