Name: Tre Scalini Restaurants VITELLO ALL’ARTURO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal medallions; 4 slices Parma prosciutto; 200 grams Mozzarella cheese; 1 cup Madeira wine; 1 cup Beef stock; 250 grams Green fettucini noodles; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 tablespoons Fresh parsley

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Guacamole

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Olives

Veal medallions, Parma prosciutto, mozzarella cheese, madeira demiglaze, green fettucini noodles

Cook the green fettucini noodles in a large pot of salted boiling water according to the package instructions. Drain and set aside.

Prepare the Fettucini

In a large skillet, heat olive oil over medium-high heat. Season the veal medallions with salt and black pepper. Cook for about 3-4 minutes on each side until golden brown. Remove from skillet and set aside.

Cook the Veal Medallions

In the same skillet, layer each veal medallion with a slice of Parma prosciutto and a slice of mozzarella cheese. Cover the skillet and cook for 2-3 minutes, allowing the cheese to melt.

Assemble the Dish

Add Madeira wine and beef stock to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for about 5 minutes until reduced slightly.

Prepare the Madeira Demiglaze

Place the cooked fettucini on plates, top with the veal medallions, and drizzle with the Madeira demiglaze. Garnish with chopped fresh parsley before serving.

Combine and Serve

Veal medallions

Parma prosciutto

Mozzarella cheese

Madeira wine

Beef stock

Green fettucini noodles

Olive oil

Salt

Black pepper

Fresh parsley

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CAVATELLI BOLOGNESE

Make VITELLO ALL’ARTURO Recipe in just 30m. Veal medallions, Parma prosciutto, mozzarella cheese, madeira demiglaze, green fettucini noodles

Vitello All’arturo Recipe

Ingredients

Ingredients for Vitello all'Arturo

Method

Cooking Directions for Vitello all'Arturo

Prepare the Fettucini

Cook the Veal Medallions

Assemble the Dish

Prepare the Madeira Demiglaze

Combine and Serve

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