| Cuisine: Italian | Type: Main Course | Serves: 4 |
|
Source:
|
Rick Robinson |
|
Attributes:
|
Book |
|
Comments:
|
This was a favorite dish of ours at a small Italian Tratoria near where we lived in Germany in the mid-1980s. We always ordered it with a pasta starter of Rigatoni Gorgonzola (recipe found elsewhere). When the chef learned that we were returning to the US, he invited us back into the kitchen and taught us to make this ourselves. Rick has experimented with the recipe and tuned it to this version. |
|
Serving Suggestions:
|
Serve with Rigatoni Gorgonzola as a first course. |
|
Ingredients:
|
4 veal scallopini cut in half 4 thin slices proscuitto ham 8-10 fresh sage leaves 1/4 tsp. each salt & pepper Flour for dredging 2 tbs. butter 2 tbs. olive oil 1/4 cup dry white wine or vermouth 3/4 cup chicken stock Chopped parsley |
|
Instructions:
|
1. Pound the scallopini thin between layers of plastic wrap. Cut proscuitto ham to fit onto the veal, allow for the veal to shrink. Sandwich the prosciutto between two pieces of veal and optionally skewer with a toothpick. 2. Heat butter and oil in a skillet that can accommodate the veal stacks. 3. Add salt and pepper to flour, and dredge each veal stack in flour just before adding it to hot oil. Cook the stack for 2-3 minutes per side and remove to a warm platter. 4. Add wine and stock to pan, bring to a boil, and deglaze. Add some finely chopped parsley and sage to the sauce. Reduce the heat to a simmer. 5. Stir 2 tbs of hot water and 2 tbs of flour together to form a paste. Slowly add to the sauce while mixing with a wire whisk. Cook on low heat stirring constantly until the sauce starts to thicken. Pour over scallopini. Top each veal stack with a fresh sage leaf. Garnish with parsley. Serve on warm plates. |
|
Related recipes:
|
2001-03-10