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What You Need:
(To Serve: 6)
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12 pitted green Spanish olives
1 cup olive oil
2 cups finely chopped onions
1 tablespoon finely chopped garlic
2 small green peppers, deribbed, seeded and finely chopped
¼ pound fresh mushrooms, sliced
1/8 inch thick (about 2 cups sliced)
4 medium-sized tomatoes peeled, seeded, and finely chopped(see Huevos a la Flamenca)
½ cup finely diced smoked ham
2 tablespoons blanched almonds, pulverized in a blender or with a nut grinder or mortar and pestle
Salt
Freshly ground black pepper
1 cup flour
6 veal scallops, cut about ½ inch thick and pounded ¼-inch thick
½ cup pale dry sherry
½ cup water
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Translate this recipe:
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| How To Cook: |
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1. In a small glass, enameled, or stainless-steel saucepan, bring 2 cups of water to a boil over high heat. Drop in the olives, reduce the heat to low and simmer for 2 minutes. Drain the olives in a sieve or colander and run cold water over them to stop their cooking. Set aside.
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2. For the sofrito, heat ½ cup of the olive oil in a heavy 10-to 12-inch skillet over moderate heat until a light haze forms above it. Add the onions, garlic and green pepper and stirring frequently, cook for 5 minutes, or until the vegetables are soft but not brown.
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3. Add the mushrooms, tomatoes, olives, ham and pulverized almonds, and bring to a boil, stirring constantly. Cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon. Set aside.
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4. Sprinkle the veal scallops liberally with salt and a few grindings of pepper. Dip them in the flour and shake them vigorously to remove all but a light dusting. Heat the remaining ½ cup of oil in another 10-to 12-inch skillet until a light haze forms above it.
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5. Cook the scallops (in two batches if necessary) for 3 or 4 minutes on each side, turning them with tongs and regulating the heat so that they brown quickly and evenly without burning.
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6. As they brown, transfer the scallops to a plate. Discard the oil remaining in the pan and in its place pour in the sherry and water. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the skillet. Then add the reserved sofrito and stir together thoroughly. Taste the sauce for seasoning.
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7. Return the veal to the skillet, lower the heat, cover tightly and simmer for 4 or 5 minutes, or until the scallops are tender when pierced with the point of a small, sharp knife.
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8. To serve, arrange the scallops attractively in a row down the center of a deep heated platter, overlapping them slightly, pour the sauce evenly over them and serve at once.
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