Veal Saltimbocca
Veal Saltimbocca
Here's one (page 119) from Delia Smith's Summer Collection. She's a
great British cook and has two shows on PBS shown in Canada and the
USA. The Summer Collection is the one that's on TV now and she made a
fantastic Christmas Series that always starts in November and runs for
about 6 weeks. Watch for them. In the book this recipe is for Pork but
she says that it was originally a veal recipe but there is such a
furor in Britian against veal that she used pork and it worked out as
well. So it seems either one will work well in this recipe.
Veal Saltimbocca
8 oz veal tenderloin cut into 6 medallions 1-inch thick and beaten
gently with the edge of a closed fist to 1/4-inch thick
6 slices of Parma ham (she uses authentic ingredients so this is
probably an Italian sliced ham-looked very thin on the show)
6 large fresh sage leaves
1 1/2 tbsp olive oil
6 oz. Marsala wine
salt and freshly milled (ground) pepper
9-inch frying pan and 3 cocktail sticks broken in two, (the sticks
that is, not the frying pan!)
Season the gently pounded rounds with salt and pepper and lay the
slices of ham on top. Make them fit by doubling the ham slices over if
necessary. Place a large sage leaf on the centre of each piece
securing with cocktail sticks "like you would a dress-making pin."
Warm the Marsala. Micro or in a saucepan.
Heat the oil in frying pan until fairly hot, and fry the veal, sage
leaf side down for two minutes, flip and fry for another two minutes.
Pour the warmed Marsala into the pan and reduce for a minute or so
until it becomes "a syrupy sauce."
Transfer the veal to warm serving plates, remove the cocktail sticks
and spoon the sauce over each piece. Seve with sauteed potatoes
sprinkled with a few herbs before cooking, and a mixed salad.
It looked wonderful and sounds wonderful. Haven't tried it yet, but
other recipes have turned out A-1 so this one should be no different.
Was just on the show this week. The cookbook is great. I had to have
it as it has all the recipes from the show and more. There is
apparently an "American" edition with "American Ingredients and
measurements." I have the original British and prefer to figure it
things out. I never follow a recipe exactly anyway.
Source: rec.food.recipes
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