The one dish we made at Judy Witts' cooking class last year that I hadn't tried to make myself yet is veal saltimbocca. It's not particularly easy to get veal in Britain - the message about the cruelty involved in "crated" veal has made it unpopular. Although I have noticed that most of the calves' liver you get here is imported from countries that do crate, so there is a measure of hypocrisy...
Anyway, when I discovered that the Well Hung Meat Company sold organic rose veal, I decided to give it a go. And then on the weekend I found that we have a massive sage bush in the garden so I decided to give it a go ASAP.
Easy, easy, easy! I dusted one side of each scallopine with seasoned flour & on the other side I placed a sage leaf and a slice of proscuitto and ran a toothpick through the bundle to hold it together. 2 minutes a side in a smear of hot olive oil, a slosh of dry sherry to deglaze for the last 30 seconds and there it was. Served with zucchini trifolati, some sugar snaps and some more asparagus, it was a very successful dinner. And so quick!
2 comments:
I just loved that veal in Florence and the way it was cut to order. I have yet to wave the photo under the nose of my butcher - and the smart carry bag we were given.
The veal we had last night wasn't cut nearly so beautifully!
Post a Comment