Zingara Scallop

Escalop Zingara – An Unforgettable Delicacy

I invite you to discover the magic of "Escalop Zingara", a dish that brings the refined taste of restaurants right into the comfort of your own kitchen. This recipe is not only easy to prepare but also full of flavor, perfect for a special dinner or to impress your guests.

Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Servings: 4

A brief story
Escalop is a dish with a rich history, popular in many culinary cultures. Over time, it has evolved into various forms and combinations of ingredients. This specific recipe combines succulent meat with a variety of flavors, such as mushrooms, ham, and a rich tomato sauce that will turn any meal into a feast of flavors.

Your ingredients
To prepare Escalop Zingara, you will need the following ingredients:

- 500 g pork shoulder (or pork chop, or beef if you prefer)
- 200 g champignon mushrooms
- 100 g ham (opt for slightly smoked Prague ham for a richer taste)
- 1 large onion
- 30 ml dry red wine
- 3 canned tomatoes (or you can use fresh tomatoes in season)
- 3 tablespoons tomato juice (from the can)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sweet paprika
- 1/4 teaspoon hot paprika (if you like a bit of spice)
- 1/4 bunch fresh parsley (or tarragon if using beef)
- 1 large clove of garlic
- 2 tablespoons white flour
- 3 tablespoons oil
- Salt and black pepper, to taste

The perfect side dish
We served this dish with a delicious side of steamed rice and a summer salad, but you can also experiment with mashed potatoes or grilled vegetables, depending on your preferences.

Step by step: Preparing Escalop Zingara

1. Preparing the meat: Start by slicing the pork shoulder into thin slices, about 1 cm thick, cutting against the grain. This will help the meat become more tender. Use a meat mallet to gently pound the slices to soften them.

2. Frying the meat: In a large skillet, heat the oil. Add the meat slices and fry them on both sides until golden brown. Don’t forget to sprinkle a little pepper and salt while frying. Once nicely browned, remove the meat to a plate and cover it to keep warm.

3. Frying the ham: In the same skillet, add the sliced ham and fry it until crispy. Then remove it and place it on the plate with the meat.

4. Sautéing the mushrooms: In the remaining fat, add the sliced mushrooms. Fry them until they brown slightly, being careful not to overcrowd the skillet. If necessary, you can fry the mushrooms in two batches. Sprinkle salt and black pepper while frying. Remove the mushrooms and set them aside.

5. Preparing the sauce: Add the finely chopped onion to the remaining fat and sauté until softened. Deglaze the onion with the red wine and let it boil until evaporated (about 30 seconds).

6. Adding the tomatoes: Add the canned tomatoes (with their juice) to the skillet and mash everything well. Let the sauce boil for 2-3 minutes until it thickens slightly.

7. Seasoning: Add the sweet paprika, thyme, and bay leaf. Mix well to combine the flavors.

8. Returning the meat to the skillet: Place the fried meat into the tomato sauce. Cover everything with 500 ml of water and season with salt to taste. Bring it to a boil and reduce the heat to medium-low. Cover the skillet and let it simmer for 1 hour and 10 minutes. During this time, the sauce will reduce and thicken, and the meat will become extremely tender.

9. Finalizing the dish: If you notice that the sauce is reducing too quickly, add a little hot water to maintain the desired consistency. Finally, add the fried mushrooms and ham over the meat. Add the chopped parsley and crushed garlic. Let it simmer together for another 5 minutes for the flavors to combine.

Serving suggestions
Serve Escalop Zingara warm, alongside your favorite side dish. I recommend pairing this dish with a dry red wine, which will perfectly complement the rich flavors of the sauce.

Tips and useful advice
- If you want to personalize your recipe, you can add other vegetables, such as carrots or peppers, to the sauce.
- Instead of champignon mushrooms, you can use shiitake mushrooms for a more intense flavor.
- This recipe is easy to adapt, so you can experiment with different types of meat or spices.

Nutritional information
This recipe has a medium calorie content, around 400-500 calories per serving, depending on the type of meat chosen and the side dish served. It is a good source of proteins and vitamins, due to the variety of ingredients.

Remember that cooking is an art, and every recipe is an opportunity to express your creativity. I encourage you to try this Escalop Zingara recipe and enjoy every delicious bite! Bon appétit!

 Ingredients: 500 g pork shoulder (or pork chop) or beef 200 g champignon mushrooms 100 g ham (I used Prague ham, slightly smoked) 1 onion 30 ml dry red wine 3 canned tomatoes (+3 tablespoons juice from them) 1/2 teaspoon dried thyme 1 bay leaf 1 teaspoon sweet paprika 1/4 teaspoon hot paprika 1/4 bunch of parsley (tarragon for beef) 1 large clove of garlic 2 tablespoons white flour 3 tablespoons oil salt, black pepper

 Tags:  escalope