Scaloppine con nocciole

Ingredients
Serves 4
60 grams toasted hazelnuts
300 grams beef or veal scaloppini
30 grams butter
1 scallion, finely sliced
1/2 cup broth
1 small glass of brandy or cognac
4 anchovy fillets
parsley, chopped
flour for dusting
salt

Directions
Make a small slit on the borders of the scaloppine to stop them from curling while cooking.
Coarsely chop 20 grams of the hazelnuts and set aside. Finely grind the remaining hazelnuts, place in a dish and add about 4 tbsp of flour. Coat the scaloppine on both sides with the mixture and set aside.
Melt the butter in a frying pan and brown the scaloppini for 2 minutes on both sides, add brandy and let evaporate. Remove scaloppine from pan and set aside.
Add to the cooking base, the scallion and anchovies and cook over very low flame. Add the broth and stir till the sauce thickens and all ingredients are well blended. Return the scaloppine to the pan. Let cook a few minutes to blend aromas. Before serving, add remaining hazelnuts and chopped parsley.

Rating: ★★★★★
So tender, and the sauce was delicious! My favorite dish so far.