Here is a recipe request from Art Nola, the classic Saltimbocca. This is what Art orders every time he dines at Gigis. Have your butcher pre-pound the veal pounded veal 1cup of all-purpose flour pepper to taste** olive oil to coat your sauté pan A good strong beef stock, pre-made like swan is fine. 3/4 cups of REAL Marsala Butter Fresh spinach Fresh mozzarella Slices of prosciutto D Parma, or a quality domestic like boars head Combine flour and pepper*** Lay the chicken or veal flat on a cutting board. Layer the prosciutto over the veal and press down hard with your hand. The moisture from the meat will allow the prosciutto to stick together. Flour both sides. In a sautéed pan layer the bottom with olive oil and heat until LIGHTLY smoking, careful its not to hot or the meat wont cook thoroughly. Carefully layer the veal, prosciutto down first, and lightly sauté until prosciutto curdles on the edges then turn veal side down and add Marsala away from the stove to avoid flares. Add a couple pats of butter, beef stock and simmer until reduced. Set aside. In a different sauté pan heat olive oil and quickly sauté spinach with pepper** to taste. This process should be a few seconds long at most. Set aside. Layer the spinach in a small oven pan. Layer the veal, prosciutto side up over the spinach. Layer fresh mozzarella over the prosciutto. Pour the Marsala over the it and bake until cheese is melted. Enjoy! ***whats missing?? The salt! Prosciutto is naturally salty. The beef stock will naturally add salt to the mix as well. Come as strangers, Leave as family!
Posted on: Wed, 09 Jul 2014 14:27:19 +0000
Recently Viewed Topics
© 2015