Scallopine with Peppers, Mushrooms, and Tomato

Name: Scallopine with Peppers, Mushrooms, and Tomato
Yield: makes 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 8 cloves garlic, peeled; 1 medium red and 1 medium yellow bell pepper, cored, seeded, and sliced 1/2 inch thick (about 3 cups total); 2 cups trimmed and thinly sliced assorted mushrooms, such as shiitake, cremini, and/or button; Salt; Freshly ground black pepper; 2 tablespoons unsalted butter; 4 servings Veal, Chicken, Turkey, or Pork Scallopine (see page 248); All-purpose flour; One 24-ounce can Italian plum tomatoes (preferably San Marzano), seeded and crushed (about 3 cups); 1/2 teaspoon crushed hot red pepper; 6 fresh basil leaves, torn into quarters, plus basil sprigs for decorating the plates if you like

December 9, 2011

Cooking is all about making decisions. Sometimes you have to decide if you are going to have great looks or great flavor. Of course, I try to have both, but if it is ever a question of giving up one or the other, I always go for the best flavor. In this dish, for example, lightly cooked peppers would look brighter, but I prefer the flavor of peppers that have simmered until they begin to break down. So I cook them longer, for better flavor. Choosing two different-color peppers helps make up for what little we lose in appearance by cooking the peppers fully. Fresh herb sprigs serve as more than decoration. The heat from the dish releases the aroma and adds to the enjoyment.

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