My family comes from the Lombardy region in Italy, a very northern region -“Lombardia”. This region is bordered on the north by Switzerland and has a mountainous terrain. It also is home to some of the largest lakes in Italy.
Tonight, I am making veal scallopine with sunflower seeds and dried plums, as a side dish - potatoes. To begin, slice your veal loin into medallions which will be sauteed in olive oil and dried herbs: rosemary, mint and oregano. Cover and let simmer on low heat until fully cooked; then add 1/4 cup of heavy cream. For a nutty taste, I add ground walnut meats or pine nuts which contain more oil and stronger flavor. Cover again and simmer for 3 or 4 min. on low heat while you prepare potatoes via microwave. Then, lay out your veal scallopine "medallions" on a low lipped serving plate and pour out your rich nutty- creamy sauce, garnish with fresh green parsley.
As for the sunflower seeds (or additional pine nuts) and dried plums, I put them out on the table separate to use as extra garnish and or a side.
~ Tutti a Tavola!