Scallopini 011 Saltimbocca
(Veal with Sage and Prosciutto)
  
Ingredients
1
lb Veal Scallopini, pounded thin 450g
¼ pound
prosciutto ham, thinly sliced 115g
20 fresh
sage leaves
¼ teaspoon
salt 1ml
1½
tablespoons vegetable oil 22ml
3
tablespoons butter, softened 45ml
½ cup white
wine or Marsala 125ml
1 cup
Chicken or Beef Stock 250ml
⅛ teaspoon
pepper
½
tablespoon all-purpose flour 2.5ml
Directions
Cut the veal
into 3 x 4-inch pieces (7-10cm).
Place a slice of prosciutto on top of each piece
of veal and top with a leaf of fresh sage.
Skewer with a toothpick to
hold the three together and sprinkle the bottom sides with
⅛ teaspoon
of the salt.
Pour the oil
and 1 tablespoon of the butter into a large saute pan and cook over high
heat until almost smoking.
Add the veal slices and saute 30 seconds on
each side, shaking the pan to prevent sticking.
Transfer the
veal to another dish and pour the oil out of the pan.
Place the pan
back on the heat and deglaze with the wine, cooking until reduced to a
thick glaze, about 2 minutes.
Pour in the
stock and the remaining salt and the pepper, and bring to a boil. Reduce
the heat to a simmer, return the meat to the pan and cook for 2 minutes.
While the meat
is heating, mix the remaining soft butter with the flour to make a thick
paste. Remove the meat from the pan and place on a serving dish.
Bring the
stock to a boil and add the butter/flour paste, one spoonful at a time,
whisking well until the sauce is thick. Pour it over the meat and serve.
Cook's Tip If you'd like more sauce, increase the wine by 2 tablespoons
(30ml,)
the stock by ¼ cup (60ml), and the flour/butter mix by 1 teaspoon (5ml) of flour.
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The launch of Nick Stellino's "Cucina Amore" on public
television stations marked the debut of a new kind of television chef
and a new style of cooking show. The authentic trattoria setting and
casual, relaxed atmosphere allow viewers to feel as if they are actually
dining with their host while being entertained with stories about his
beloved grandmother, Nonna Maria, his perfectionist father, Don Vincenzo,
his mother, Massimilliana, and his brother and partner-in-mischief,
Mario--all the while learning how to re-create the authentic Italian
dishes he was taught to make at home. 