Sauteed Veal Scaloppine With Peaches and Black Mission Figs
2 servings
Executive chef Fred DeFilippo's most popular recipe at the CIA features fresh figs and peaches -- two ingredients available to him now at the CIA although these ingredients won't be in neighborhood supermarkets until early summer. DeFilippo uses only fresh ingredients, but we substituted frozen peaches and omitted the figs (you may wish to wait until the fruits are in season). Nonetheless, the subtle interplay of the sweet fruit, earthy sage and pungent blue cheese is memorable.
2 large fresh peaches, peeled, quartered and pitted (may substitute frozen sliced peaches, thawed, drained and patted completely dry)
10 tablespoons ruby port
2 tablespoons flour
Salt and freshly ground black pepper
Four 3-ounce veal scaloppine, pounded very thin
About 2 tablespoons olive oil
1 clove garlic, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped country ham (may substitute pancetta)
3 fresh sage leaves, left whole
6 to 10 tablespoons beef broth
