Scaloppine ai Funghi con Taleggio
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Filari Corte Langhe Nebbiolo featured in the 6-bottle mixed and 4-bottle red case for May 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Scaloppine ai Funghi con Taleggio
Serves 4
Ingredients
- 14 oz (400g) thin veal cutlets, pounded if needed
- 9 oz (250g) oyster mushrooms
- 9 oz (250g) button mushrooms
- 7 tbsp (100g) unsalted butter
- 3 tbsp (40g) all-purpose flour
- 3 tbsp (40g) dry white wine
- 2 oz (60g) Taleggio cheese, divided into four pieces (15g each)
- Flat-leaf parsley, finely chopped
- Fine sea salt
- Freshly ground black pepper
Prepare the Mushrooms
Trim away the earthy ends of the mushrooms and gently brush off any dirt using a pastry brush or clean kitchen towel. Avoid rinsing them under water, as mushrooms absorb moisture easily. Slice the button mushrooms and tear the oyster mushrooms into large pieces if needed.
Melt half the butter in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until lightly golden and tender. Transfer to a plate and set aside.
Prepare the Scaloppine
Place the flour on a plate and lightly dredge each veal cutlet, shaking off any excess.
Using the same pan, melt the remaining butter over medium heat. Arrange the veal cutlets in a single layer and season lightly with salt and pepper. Cook for about 3–4 minutes per side, until golden.
Pour in the white wine and allow it to simmer briefly, letting the alcohol evaporate.
Return the mushrooms to the pan and spoon them over the veal. Place a piece of Taleggio over each scaloppina and allow it to soften gently in the warmth of the pan. Fold each scaloppina over and serve over some fresh arugula, spooning the mushrooms and buttery sauce over top.
Buon Appetito!
