Grappolo pizza tools
Grappolo ingredient chives
Grappolo ingredient basil leaves
Grappolo ingredients tomato sauce and garlic
Grappolo ingredient parmesan cheese
Grappolo ingredient zucchini flowers
Grappolo ingredient tomatoes oil garlic basil
Grappolo pizza dough

Scaloppine ai Porcini

(3 oz each)
1/2 lb of fresh porcini
2 garlic cloves sliced
2 tbsps chopped italian parsley
1/2 cup of all purposed flour for dusting
1/2 cup dry white wine
2 oz unsalted butter
1/2 cup chicken stock
1/2 cup extra virgin olive oil
salt and pepper to taste

In a skillet, on medium-high heat, add the oil. Meanwhile, dust the cutlets in flour and cook them on both sides about 2 minutes each side, set aside and keep warm. In the same skillet, add the sliced garlic, porcini mushrooms, salt, pepper and Italian parsley. Saute for about 2 minutes, add the wine and allow it to evaporate. Add the cutletts back into the skillet and add the chicken stock and butter. Cook for another 4 minutes and serve immediately.