Scaloppine di lamb pasanda

Having slipped on the penultimate rung of the social ladder, I now hang suspended with a loosening grip on the top rung. My feet dangle helplessly far below me and every time 1 get gripes in my stomach 1 know it is another battalion of climbers feverishly scurrying up, kicking my underbelly and fighting each other to discover if roe can somehow be at least boiled or poached since a bhurji or Bawa-style aukri would be sacrodegious .In an attempt to feel more acceptable to those upwardly-thrust socialites who look right through me today, 1 am dishing out a recipe that 1 conjured up with my friend Vittorio’s chef , at his castle in Alessandria, outside Milan.

750g pasanda of lamb, trimmed of fat and cut thin Seasoned flour oil for frying

20g butter 1 onion, finely chopped

250g button mushrooms

125ml white wine

125g Parma ham (or the best alternative you can lay your hands on), chopped

Chopped parsley or watercress to garnish

Cut the pasanda into ¾ -inch pieces and coat in flour. Fry in hot oil over a low fire until browned on both sides and tender. Drain off the excess oil.
Melt the butter in a pan and gently sauté the onion and a few minutes. Add wine and ham and continue to cook for another 2-3 minutes until the sauce is reduced.

Arrange the pasanda slices on warm plates and pour the sauce over it. Garnish with parsley or watercress. This is great with broon-pao or baguette. Serve 6.

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