Veal scallops with vin santo, pumpkin and mixed mushrooms

Name: Veal scallops with vin santo, pumpkin and mixed mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Veal (8 slices) 0.9 lb; Cornstarch 12 ½ tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 4 tbsp; Rosemary 2 sprigs; Vin santo wine 3 ½ tbsp; Mushrooms mixed of chanterelles, shiitake, champignon 12.7 oz; Mantuan pumpkin 1 ¼ cup; Garlic 1 clove; Extra virgin olive oil 5 tbsp; Fine salt to taste; Black pepper to taste; Vin santo wine 1.8 oz

it de fr es br

603

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 603
Carbohydrates g 37.2
of which sugars g 11
Protein g 23.7
Fats g 36.1
of which saturated fat g 5.88
Fiber g 1.9
Cholesterol mg 70
Sodium mg 590

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

If you're craving a taste of central Italy, the Scaloppine al vin santo con zucca e funghi misti is seriously a perfect choice. I mean, this dish combines the classic vibes of a veal scaloppine recipe with some unique twists from Tuscany and Umbria—really good stuff. And here's the thing, the magic happens with vin santo, a sweet dessert wine that's usually paired with cantucci cookies. But in this recipe, it transforms the sauce into something silky that hugs the tender veal slices beautifully.

Plus, adding Mantovana pumpkin with its moist texture and sweet flavor, along with local mushrooms, creates a combo that's both comforting and a bit fancy. Imagine the best of autumn on a plate—really really special. Every bite shows why Italian veal dishes from this region are just so so special, especially with these local goodies.

In Tuscany and Umbria, it's pretty common to enjoy veal and mushroom recipes as the weather cools and pumpkins start filling the markets. And honestly, what makes this dish shine is how the veal with pumpkin and mushrooms lets the vin santo work its magic, bringing out aromatic and delicate flavors you can't get with just any wine. Really.

The sauce seeps into the veal, while the golden roasted pumpkin and earthy mushrooms soak up the juices, making each bite unique. Even those loyal to traditional Italian veal recipes find excitement in this version because it shows how a simple change, like swapping the wine, can refresh an old favorite.

For anyone hunting for veal dinner ideas that are both simple and special, this dish is a no-brainer. It's perfect when you want to impress with those cozy, Italian-inspired autumn flavors, providing a genuine taste of central Italy right at your table. So next time you're looking to whip up something that feels both homey and a touch elegant, this recipe is the way to go. Seriously good.

INGREDIENTS

603

Calories per serving

for the scallops: Veal 0.9 lb (400 g) - (8 slices); Cornstarch 12 ½ tbsp (100 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 4 tbsp (60 g); Rosemary 2 sprigs; Vin santo wine 3 ½ tbsp (50 g)

For the vegetables: Mushrooms 12.7 oz (360 g) - mixed of chanterelles, shiitake, champignon; Mantuan pumpkin 1 ¼ cup (300 g); Garlic 1 clove; Extra virgin olive oil 5 tbsp (70 g); Fine salt to taste; Black pepper to taste; Vin santo wine 1.8 oz (50 g)

Preparation

How to prepare Veal scallops with vin santo, pumpkin and mixed mushrooms

To prepare the veal scallops with vin santo, pumpkin, and mixed mushrooms, start with the vegetables: cut the pumpkin into slices and remove the seeds 1 and the outer part, then cut the flesh into smaller slices 2 and then into cubes 3.

Then clean the mushrooms: clean all species by removing the part of the stem most dirty with soil, then clean them with a damp cloth and if necessary, quickly rinse them under running water to remove any impurities on the stem or under the cap. Then cut them into slices (4-5). Next, in a pot, heat the oil and sauté the whole peeled garlic: you can remove it immediately afterwards and add the pumpkin cubes 6; sauté over high heat for about 8 minutes, stirring and seasoning with salt and pepper to taste.

When the pumpkin is flavored, add the mushrooms 7 and cook over high heat for 12-13 minutes. Season with salt and black pepper. Towards the end of cooking, deglaze with vin santo 8, then turn off the heat and keep warm.

At this point, take the meat and coat it on both sides with cornstarch 10; in a pan, sauté a whole clove of garlic, then remove it and place the meat slices 11 to sear them for 1 minute on each side. Then deglaze with vin santo 12 and turn off the heat.

Place the scallops in the pot with the mushrooms and pumpkin 13, season with rosemary 14 and serve the veal scallops with vin santo, pumpkin, and mixed mushrooms hot 15!

Storage

Store the veal scallops with vin santo, pumpkin, and mixed mushrooms in the refrigerator for 1-2 days in an airtight container.

Freezing is not recommended.

Tip

Choose porcini mushrooms if you wish to give a stronger flavor to the scallops, while for a creamier effect you could blend half of the mushrooms and mix them with the others.