10 Jun


Veal Scallops with Prosciutto and Sage

A classic Roman recipe, molto semplice, from Scuola di Cucina Pepe Verde, Rome.



12 veal scallops (about 1 1/2 pounds), sliced thin and pounded (not paper thin however)
12 slices thin prosciutto slices, trimmed a bit shorter in length than veal scallops
12 fresh sage leaves
2 tablespoons unsalted butter
1/2 dry white wine
Salt and pepper to taste

Compose veal bundles by laying a slice of prosciutto on top of each veal scallop, then top with sage leaf, and secure with a toothpick.
Melt butter in large non-stick skillet.
On high heat, place veal bundles sage side down for one minute and then turn on the other side for another minute.
Season with salt (unless prosciutto is salty) and pepper.
Lower heat to medium and cook until veal is lightly golden brown, about 4 minutes.
Raise heat and add wine, scraping bottom and sides of pan, for about another minute.

Serves 6

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