In a glass of warmed white wine infuse 0.10 grams of saffron for at least half an hour. Take 4 slices of pork and flour them on both sides. In a pan fry oil and let scaloppine cook for about 5 minutes per side. Add white wine and saffron, salt and pepper. Do restrict the sauce making sure to turn scaloppine at least a couple of times. Serve scaloppine very hot with saffron sauce.
Take a big piece of Chianina IGP (the white giant of Tuscany) topside of at least three pounds. Insert in small h...