Scaloppine Cacciatore with Red Wine

Scaloppine cooked Cacciatore (Hunter’s) style generally contains onions, sweet peppers, bacon or pancetta, mushrooms and tomatoes. The sauce is made with either white or red wine.

To read more about the less processed forms of ingredients, please follow these links: Bacon, Butter, Chicken Breasts, Flour, Olive Oil, Oregano, Parsley, Fresh Parsley, Pork Tenderloin, Tomatoes.

A note: Chicken breasts also may be made into scaloppine and used in any of thefoodlessprocessed Scaloppine recipes. How to do this is described in this post: Making Scaloppine ~ with Chicken Breasts. The substitution of chicken for pork is the only change in the recipe in that case.

Equipment

a Sauté Pan and Lid (thefoodlessprocessed uses either one of cast iron or, for larger amounts, an enameled cast iron sauteuse with a black baked-on porcelain enamel interior. Pans with a white enameled interior will not brown the meat as well. You may read more about the unique qualities of The Cast Iron Pan here on thefoodlessprocessed.
Utensils for making the scaloppine with pork tenderloin or chicken breasts: a Cutting Board, a sharp Knife with a long blade, a Kitchen Mallet, and Plastic Wrap.
a Pie Tin or other Rimmed Container for flouring the scaloppine
a Rimmed Pan to hold the floured scaloppine

Ingredients

at least 1 Whole Pork Tenderloin (Those of about 1 pound (454 g) are best for making scaloppine. A tenderloin of this size will make 8 to 10 scaloppine. (A suggested amount is 3 or 4 per person.)
Alternative meat: 4 thin-sliced Chicken Breasts (about 1 pound or 450 g).
European Unenriched Soft Wheat White Flour
at least 8 Tablespoons of Extra-Virgin Olive Oil
at least 4 Tablespoons of Salted Butter (about 57 g)
4 Tablespoons of chopped Sugar-Free Bacon
1/2 cup of diced (cut in small cubes) Yellow Onion (about 80 g)
4 chopped cloves of Garlic
1 cup of White Mushrooms, quartered or cut in eighths, depending on their size, and stems sliced (about 70 g)
1 cup of Organic Sweet Peppers of any colour or combination of colours, cut in large dice (about 150 g)
1 cup of Organic Roma Tomatoes, medium dice (about 180 g)
1 teaspoon of dried cut-leaf Oregano
2 Tablespoons of chopped fresh Parsley or 1 Tablespoon of dried cut-leaf Parsley
2 cups or more of Dry Red Wine (about 475 ml)
2 cups or more of homemade Vegetable Stock (about 475 ml). thefoodlessprocessed version is here in a separate post: Vegetable Stock.
2 Tablespoons of boxed Imported Finely Chopped Italian Tomatoes or 2 Tablespoons of homemade Tomato Sauce

Making the Scaloppine

See the instructions here in a previous post for Making Scaloppine ~ with Pork Tenderloin or Making Scaloppine ~ with Chicken Breasts.

Flouring the Scaloppine

Flour the scaloppine at least 30 minutes in advance if possible. The flour will adhere to the meat and it browns with a smoother finish.

Reserve the floured scaloppine in one layer on the rimmed tray.

Sautéing the Vegetables

Heat 4 Tablespoons of olive oil in the pan and add the chopped bacon. When the bacon begins to render its fat and brown at the edges, add the onion and garlic.
As the onion begins to brown at the edges, add the mushrooms. Reduce the heat to allow time for the mushrooms to give off their liquid.
When their liquid is almost evaporated, add the peppers and sauté them, turning the vegetables around in the pan to prevent them from scorching.
Add the tomatoes and 2 Tablespoons of the boxed finely chopped tomatoes or 2 Tablespoons of homemade tomato sauce.
Cover and cook over low heat to soften the vegetables and tomatoes and allow the juices to thicken. Add the oregano. Remove the mixture to a bowl and set it aside.

Sautéing the Scaloppine

Wipe out the pan with a paper towel and heat 4 Tablespoons of olive oil over medium high heat. Add 2 Tablespoons of butter. As it melts, it will begin to foam, and, as the foam subsides, add some of the scaloppine to brown, leaving a bit of space between them.
Turn the scaloppine when the underside comes away easily from the pan and brown them on the second side. Lift them from the pan to a plate when the underside no longer sticks to the pan. Set them aside.
Add more olive oil and butter as needed and brown the rest of the scaloppine. Set them aside.
Adjust the heat under the pan to medium. Add 2 cups of red wine (475 ml) and 2 cups of the vegetable stock (475 ml), stirring to scrape up the browned bits in the pan.
Return the scaloppine and vegetable mixture to the pan. Simmer uncovered over medium high heat, moving the scaloppine around to cover them as a sauce forms. The flour on the scaloppine will thicken the sauce. If the liquid reduces too much, add a little more wine or stock.
Taste the sauce. If adding more liquid has thinned it’s flavour, a little more boxed tomato or tomato sauce will deepen it.
Sprinkle with the parsley before serving.

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