(Scaloppine alla Boscaiola) Pat the cutlets tenderly flat on both sides, season with salt, season with pepper and dust with flour. Just before serving, toast each side for two minutes.
Fry the diced bacon in a frying pan without fat until crispy. Add the coarsely diced peppers and toss for two or three minutes. Now add the tomatoes and cook briefly. Finally add olives and capers. Do not season with salt! (Bacon, capers and olives with salt already season enough.) Heat small tomato cubes in a little olive oil, then add the strained tomatoes (“Passata”). Season with salt and freshly ground pepper. Immediately before serving, add the basil strips.
Make pasta according to package directions. In a second saucepan, heat the butter and pesto. Toss the cooked pasta briefly in it. Using a two-pronged fork, turn pasta to form “nests”.
Serve: Pour a small dollop of the tomato sauce onto each plate.
Place two pasta nests on each plate. Next to each two cutlets. Top them with the colorful vegetables.
Drink: Gioacchino Vitale recommends to accompany this delicious summer dish a
Santipietre.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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