The Recipe of Truffle Scaloppine has been on my blog since 2011 with a photo that unfortunately didn’t do justice to this main dish, which deserves some attention since it has saved me many times. Often, I find myself struggling with the question: “What’s for dinner tonight?” and many times, I respond with: “Who knows?” So, here’s this recipe for Truffle Scaloppine that comes to my rescue.
I always keep a jar of Truffle Cream in the pantry because I like it and because between a pasta dish or a main course or some quick crostini, I find a way to use it. If you also like it, I recommend trying these scaloppine, you won’t abandon them anymore.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 414.21 (Kcal)
- Carbohydrates 7.99 (g) of which sugars 0.33 (g)
- Proteins 27.97 (g)
- Fat 29.62 (g) of which saturated 13.94 (g)of which unsaturated 11.97 (g)
- Fibers 2.49 (g)
- Sodium 245.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Truffle Scaloppine
- 6 slices beef
- as needed black truffle (in cream)
- as needed flour
- 3.5 tbsp butter
- 1 pinch salt
- 1 pinch black pepper
- as needed extra virgin olive oil
Tools to Prepare the Scaloppine
- 1 Pan
- 1 Stove
- 1 Plate
- 1 Spoon
Preparation of Truffle Scaloppine
First, let’s coat all the slices of meat with flour, thoroughly on all surfaces with slight pressure.
Melt the butter in the pan and arrange our scaloppine.
Sprinkle with salt and pepper and add a few tablespoons of truffle cream here and there.
Generally, if I manage in time, I melt the butter with the truffle cream so that it gets well flavored even before cooking.
Let the meat cook for about twenty minutes (of course, it depends on the type of meat you have chosen or have at your disposal), turning it a couple of times.
If necessary, add a few more tablespoons of truffle cream.
Once the meat is cooked, we will plate it and only then will we add a drizzle of extra virgin olive oil. If you have Black Truffle to grate, this is the perfect time for a good grating! Don’t be shy, go with your instincts!
Enjoy your meal!!!
If you’re lucky enough to have Black Truffle at home to grate, the result is decidedly better. Truffle cream is just fine; the important thing is to choose the one with the lowest quantity of black olives in the composition, of course, if you can choose the one with the highest percentage of Black Truffle, otherwise, those that have mushrooms.
Other recipes:
If you love scaloppine, you can also try the recipe for Lemon Scaloppine or with mushrooms, both available on my blog
