Scaloppine (1 x letter l, 2 x letter p, ending in e; the Italian letter e is pronounced as a letter i in English) is the Italian name for thin slices of veal cut from a single muscle off the top of the animal’s leg (called the top round). In France and the UK, the same cut is known as an escalope. In English the names scallop and schnitzel are also used for this cut. It is essential that the scaloppine be cut across the grain otherwise it will shrivel up on cooking and be tough to eat. ‘Schnitzel’ is often used to describe any thinly sliced cut of meat, sometimes with a far from ideal result and the names are now also used to describe thin and flattened pieces of chicken, pork and beef.
Scallopini (2 x letter l, 1 x letter p, ending in letter i ), is the name of small to medium-sized star-shaped squash, coloured green, yellow or cream, or any of the three with striped skin. The seeds are more mature than those found in zucchini (courgette) and need to be scooped out. They make cute containers for ingredients and can be stuffed and baked, or cut into chunks tossed with spices and roasted, or sliced and stir-fried. They are best cooked so that they retain some texture; if cooked until completely soft the flesh is mushy and watery.
Baked Scallopini
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