Veal Scallops with Bacon and Potatoes

A Corsican Kitchen: Veal Scallops with Bacon and Potatoes

The scent of thyme and garlic hangs heavy in the air, a familiar perfume in our little Corsican haven. Eleven years ago, my husband, Ivan, and I traded the vibrant chaos of Madagascar for the sun-drenched tranquility of this island. We stumbled upon an abandoned convent, its walls whispering tales of centuries past, surrounded by a thousand-year-old olive grove. Restoring it has been a labor of love, a slow dance with history, matched only by the joy of cultivating our garden. The bounty it provides inspires me daily, fueling a passion for cooking that goes beyond simple sustenance; it's an expression of life lived fully, a celebration of unexpected flavors and simple pleasures.

This recipe for veal scallops with bacon and potatoes is a perfect example. It's a dish born from the abundance of our garden and the spirit of improvisation that defines our Corsican life. The unexpected pairing of succulent veal, crispy bacon, and tender potatoes is a testament to the magic that can happen when you dare to combine seemingly disparate ingredients. The earthy potatoes, roasted to perfection in the bacon fat, provide a grounding base for the delicate veal. The salty crunch of the bacon cuts through the richness of the meat, while the fragrant thyme and garlic add depth and warmth. The entire dish is a harmonious blend of textures and tastes, a reflection of the diverse beauty of Corsica itself.

The process itself is deceptively simple, befitting the relaxed pace of island life. The initial sear of the veal, capturing its juices and developing a rich brown crust, is a crucial step. It’s a testament to the importance of paying attention to the small details, the nuances that elevate a good meal to something truly special. The resulting sauce, reduced to a velvety consistency, is the essence of the dish, a flavorful tapestry woven from the drippings of the bacon, the depth of the broth, and the herbaceous notes of thyme and garlic. It's a sauce that speaks of rustic simplicity, of ingredients carefully selected and lovingly prepared.

Beyond the technical aspects of the recipe, this dish represents something much larger for me. It represents the joy of sharing a meal with loved ones, the satisfaction of creating something delicious from humble ingredients, and the unexpected beauty of a life lived in harmony with nature. It's a taste of Corsica, a taste of home, a taste of happiness captured in a single, unforgettable bite. The simplicity of the dish belies its depth of flavor and the richness of its story. It is a dish that speaks volumes about the art of effortless elegance, a reminder that sometimes, the most memorable meals are the ones that require the least effort.

More than just a recipe, it’s an invitation. An invitation to embrace the unexpected, to experiment with flavor combinations, and to find joy in the simple act of cooking. It is a reminder that even the most ordinary ingredients can be transformed into something extraordinary with a little creativity and a whole lot of love.

So, gather your ingredients, summon the spirit of adventure, and let the aromas of Corsica fill your kitchen. This is more than just a meal; it’s an experience. It's a journey for the senses, a taste of the simple life, and a celebration of the extraordinary flavors that can be found in the most unexpected of places.

And don't forget the wine! A crisp Corsican white would be the perfect accompaniment to this delightful dish, its refreshing acidity cutting through the richness of the veal and bacon, complementing the earthy notes of the potatoes and thyme. Raise a glass to simple pleasures, to unexpected flavors, and to the joy of a life well-lived. Buon appetito!

Step-by-step

• Cook bacon in heavy large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to small bowl.
• Add potatoes to drippings in skillet. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes. Transfer potatoes to medium bowl; cover to keep warm. Reserve skillet.
• Sprinkle veal with salt and pepper; coat with flour and shake off excess.
• Add butter to skillet and melt over medium-high heat.
• Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer veal to platter.
• Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits.
• Boil until sauce is reduced to 3/4 cup, about 3 minutes.
• Mix in bacon.
• Season sauce with salt and pepper.
• Pour sauce over veal.
• Surround with potatoes; serve.