Roman Style Saltimbocca Alla Romana with Polenta
As all my sites use a fairly standard format that leaves me at this point with what I always tackle last the recipe intro. See the recipe is always first I mean if I don’t deliver on the food doesn’t matter what I say here you’re most likely not going to be back. So first part of the process is give you a recipe I hope you will not only like but love. Now I am never going to please everyone but I do aim to give you a pretty good footing to start and yes by all means tweak to your own likes if you please.
My recipes are meant to give you a good starting point hopeful they are spot on but everyone is a bit different so I take no offense if you make personal choices and expand upon what I give you. This recipe is pretty basic and it is also very few ingredients so not a lot of room for wiggling. See I have an old family recipe I taught my husband when we first were married almost twenty-seven years ago and he said oh it needs this or that and it was absolutely gross. See the recipe is three ingredient plain and simple (and yes one is bacon) go figure and what makes it work is its simplicity.
See I have found that the fewer ingredients and the simpler the recipe the less room for tweaking. It is often the simplicity that makes them work trying to make them more complex just ruins them. So when I set out to do this one I wanted to keep the recipe a few simple ingredients and not try and overcomplicate it by adding too much. You are going to love the polenta ingredient I found for you I can only describe it as magic corn – cooks like instant but it is the real deal and organic on top of it. I like my polenta to have a bit of a richer flavor so it has a few things in it for flavor and creaminess that are not the way many make it but I think you’ll like it.
- 8 veal scallops
- 8 slices of prosciutto
- 8 fresh sage leaves
- 2 tablespoons butter, unsalted
- ½ cup FOXEN Chardonnay Tinaquaic Vineyard
- Salt and pepper to taste
- 1 cup De La Estancia Organic Polenta
- 3 cups organic chicken broth
- ¼ cup Imported Pecorino Romano
- 2 tablespoons unsalted butter
- 2 tablespoons light cream
- Salt to taste
- The recipe starts by taking veal cuts know as scallops and trimming any lose bits of meat and then pound them in-between some plastic wrap until they become very thin.
- Next lay down one piece of prosciutto then the veal and cover with a second piece of prosciutto and wrap the veal in this securing with wood toothpicks if necessary.
- Chop the sage leaves cursedly and set aside for now.
- In a large skillet melt the butter over a slightly higher than medium setting and place the prepared veal pieces in a single layer and cook for about a minute (do not overcook or the prosciutto will become hard and get unpleasant).
- Flip and at this point cook for an additional minute then remove to a serving platter.
- Add the sage and deglaze the pan with the wine remove from heat add a dab or two of butter and let it melt while swirling it in the pan to blend it with the wine and meat juices.
- In a medium sauce pan bring the broth to a simmer and slowly and steadily add the polenta (this is not an instant polenta just magic corn) stirring all the while.
- When the polenta starts to come from the sides of the saucepan whisk in the butter, cheese and light cream continue whisking gently until all the ingredients are well combined.
- Serve hot under the Saltimbocca Alla Romana.
- Put a small pile of polenta in the middle of each plate and flatten it out a bit top this with the veal and then spoon some of the sauce over the top of it and serve while still hot.
- Season with pepper salt may not be need the prosciutto is salty to begin with.
- Garnish with a fresh sage leave or two on each plate.
- Serve with a nice light garden salad.
Today I am focusing on this site again, I love Italian food and I had spent last Friday adding a bunch of new risotto recipes for your consideration and this week I thought I would focus on classic Italian dishes. There are a few very traditional veal recipes in Italian cooking and in this one I show you a wonderful organic polenta and also my take on veal Saltimbocca Alla Romana a dish dating back to the time of the Romans and one that has had some modern improvements in my opinion like the use of wine in deglazing the pan as I do in this version.
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