Scaloppine di lamb pasanda
Having slipped on the penultimate rung of the social ladder, I now hang suspended with a loosening grip on the top rung. My feet dangle helplessly far below me and every time 1 get gripes in my stomach 1 know it is another battalion of climbers feverishly scurrying up, kicking my underbelly and fighting each other to discover if roe can somehow be at least boiled or poached since a bhurji or Bawa-style aukri would be sacrodegious .In an attempt to feel more acceptable to those upwardly-thrust socialites who look right through me today, 1 am dishing out a recipe that 1 conjured up with my friend Vittorio’s chef , at his castle in Alessandria, outside Milan.
750g pasanda of lamb, trimmed of fat and cut thin Seasoned flour oil for frying
20g butter 1 onion, finely chopped
250g button mushrooms
125ml white wine
125g Parma ham (or the best alternative you can lay your hands on), chopped
Chopped parsley or watercress to garnish
- Cut the pasanda into ¾ -inch pieces and coat in flour. Fry in hot oil over a low fire until browned on both sides and tender. Drain off the excess oil.
- Melt the butter in a pan and gently sauté the onion and a few minutes. Add wine and ham and continue to cook for another 2-3 minutes until the sauce is reduced.
Arrange the pasanda slices on warm plates and pour the sauce over it. Garnish with parsley or watercress. This is great with broon-pao or baguette. Serve 6.
Comments