Bracioline al Burro (Beef Scaloppine in Butter)
This is so quick and so simple, be sure to use the best quality ingredients you can find, including real (and freshly grated) parmesan.
Bracioline al Burro is one of Marco’s favourite dishes of all time, in particular for the caramel-coloured sauce that is made from the wine and butter that is to be liberally mopped up with a heaping pile of crusty bread. Nonna Lina used to prepare this for Marco when he was a child, altering the carne ripiena that Nonno Mario would regularly make – a thin slice of beef or veal, layered with ham and cheese, folded in half, dusted with grated parmesan and sealed with a toothpick. To this day, Marco is not a fan of meat filled with ham and cheese and Nonna Lina’s simplified version without the filling was one of the only things this picky child would eat. It became so famous in the neighbourhood that his school friends used to ask him what his nonna was making for dinner and if bracioline al burro was the reply, they would invite themselves over – they still, now adults with their own children, talk about this legendary dish.
Ingredients 6
4 beef scaloppine, thinly sliced beef steaks
80 g parmesan, finely grated, the best quality you can get
100 g butter
60 ml dry white wine
crusty bread, to serve
sea salt and freshly ground black pepper, fine
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Method 4
Rub a pinch of salt and some finely ground black pepper into each , then thoroughly coat them in the , patting down to make sure they are well coated.
In a pan, melt the over a medium–high heat until just beginning to colour and fry the for about 1 minute each side.
Add the to the pan, simmer for 1 or, at the most, 2 minutes.
Serve with the juices from the pan dribbled over and lots of crusty bread.
Emiko Davies' tips
Use the best quality ingredients you can find, including real (and freshly grated) parmesan.
