0021
Veal Soncerae
  
Prep
time: 10 minutes
Cook
time: 20 minutes
4-6
servings
Much like Veal Oscar and its
progenies, Veal Soncerae represents more of a preparation and presentation
style than a specific recipe.
The meat is sautéed, the
pan is deglazed with sweet Marsala wine.
Shaved carrots and prosciutto
are then added and cooked.
Ingredients
1 lb Veal Scaloppini 450g
½
stick of Butter
¼ Cup Extra Virgin Olive Oil
60ml
1 Carrot - shaved
2 oz. Prosciutto Ham - sliced
paper thin 60g
¼ teaspoon dried sage
1 cup Marsala Wine 250ml
Directions
Pound the scaloppini as
thin as possible.
Cut the ham into slivers.
Melt the butter into a frying pan.
Add enough olive oil to
coat the bottom.
Sauté the veal in the
butter/oil mixture until nearly done.
Remove the veal to a plate
covered with paper towels.
When all of the veal is
done, deglaze the pan with the wine.
Place the carrots and ham
in the pan and cook on low for about ten minutes until the carrots get
soft and the mixture thickens.
Push the ham/carrot mixture
to the side and return the veal to the pan.
Cover the veal with the
ham/carrot mixture.
Crumble the sage on top.
Cover and simmer for about
two minutes. Remove the veal from the pan and place it on a serving
platter.
Arrange the ham/carrot
mixture on top of the veal.
Pour the sauce from the pan
on top and serve.
Courtesy of
www.franzcooks.com
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