Tuesday, May 25, 2010


This recipe is for my brother-in-law Bob, who wanted something blogged from the LAND OF ITALY!... Having just been to a great Italian restaurant in Rosemont, IL last night, what is more Italian than veal. Make it Parmesan, Marsala, Piccata, Vesuvio....or here in a Veal Saltimbocca.
Saltimboccas can be prepared with bone-in meats or boneless. Bone-in meats will deliver more on flavor from the juices of the bone itself. Boneless is just easier to eat and can be fortified with a great sauce. Again, pasta or a nice roasted red potato on the side...delicious.
4 good size veal scallopini
4 large slices of prosciutto
1/4 cup lemon juice
6 large fresh sage leaves (2 chopped)
1/2 cup white wine
4 thin slices fontina or gruyere cheese
1/2 cup chicken broth
4 tablespoons olive oil
1 tbl unsalted butter
Pound out veal until it is about 1/4 inch thick. Season with salt and pepper. Top with a slice of prosciutto, sage leaf and fontina/gruyere cheese. Starting at one end, roll the veal tightly and secure with a toothpick. If you choose bone-in veal, make a thin slice horizontally all the way back to the bone. Stuff with the same ingredients as above and secure outside edge with a toothpick.
In a saute pan, heat olive oil over medium heat. Gently place veal in the pan and saute on all sides. Veal cooks very fast so no more than a minute a side until cheese starts to melt. Remove from the pan and set aside while you make the sauce. If using bone-in, about 3-4 minutes a side.
Using the same pan add the white wine to deglaze the pan and scrape up all the juicy bits from the veal. Add the chicken broth and lemon juice. When it reduces return veal to pan and add butter. Just heat the veal through and serve with chopped sage on top.
To make this a more southern Italian dish, you can add 1 small can of San Marzano crushed tomatoes and about 1/2 cup heavy cream.
This is a dish to impress!


Post a Comment

Popular Posts