Veal Alla Oscar

Veal alla Oscar: A Culinary Delight

Origins:

"Veal alla Oscar" originated in the United States, specifically in New York City.

The dish pays homage to Oscar Hammerstein II, the legendary Broadway producer and lyricist.

Its precise origin is unclear, but several restaurants in New York claimed to be the inventors in the 1950s.

Ingredients:

Sauteed veal tenderloin

Mushrooms (usually cremini or shiitake)

Garlic

Butter

Marsala wine

Lemon juice

Reduced veal broth

Toasted sage leaves for garnish

Preparation:

1. The veal tenderloin is thinly sliced and sautéed in butter until lightly browned.

2. Mushrooms are added and sautéed until softened.

3. Garlic is added and sautéed for a moment.

4. Marsala wine is added to the pan and simmered until reduced.

5. Lemon juice is squeezed in.

6. Reduced veal broth is added to the pan and simmered until slightly thickened.

7. The veal tenderloin is returned to the pan with the sauce and tossed to coat.

8. The dish is garnished with toasted sage leaves and served immediately.

Flavor and Texture:

The dish combines rich flavors from the veal and mushrooms with the earthy notes of Marsala wine and the zesty tang of lemon.

The veal is tender and slightly chewy, while the mushrooms add texture and depth to the sauce.

Pairing Suggestions:

Serve with creamy mashed potatoes or risotto for a luxurious side dish.

Pairs well with a crisp green salad or roasted asparagus.

Recommended wines include Italian varietals like Chianti or Barolo.

Where to find it:

"Veal alla Oscar" can be found on the menus of many upscale Italian restaurants in the United States. Some notable examples include:

Carmine's of Hollywood

Scarrulla's Restaurant

Peter Luger Steak House

Babbo Ristorante e Enoteca

Il Mulino

Conclusion:

"Veal alla Oscar" is a delicious and elegant dish that showcases the culinary prowess of American chefs. Its rich flavor and luxurious ingredients make it a truly memorable dining experience.

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