Saltimbocca barone scarpia

Yield: 4 Servings

Measure Ingredient
4 tablespoons Clarified butter
1 pounds Veal; cut into 16 1-oz. medallions; thin
½ cup Flour to dredge veal
1 pinch (small) sage
3 ounces Marsala wine
2 ounces Prosciutto; sliced paper thin
2 ounces Mozzarella; sliced very thin
5 ounces Mushrooms; thinly sliced
Salt and white pepper
1½ tablespoon Chopped parsely
6 tablespoons Butter
8 tablespoons Flour
1 quart College inn beef stock
1 Bay leaf
1 pinch Thyme
6 tablespoons Tomato puree
Salt and white pepper

1. Place saute pan over high heat and add 2 tbs. of clarifed butter. Dredge medallions in flour and add to pan when the butter reaches the smoking point. Saute for 30 seconds on each side. Add sage and wine and remove from heat.

2. Keeping veal in pan, shingle the medallions over each other to create 2 separate portions. Place prosciutto and mozzarella slices over each portion to cover. Place in a 350 F oven for 3 min. until cheese melts, Remove.

3. Saute mushrooms in 2 tbs. clarified butter for 3 min. Add mushrooms to veal, return to heat and add Brown Sauce, swirling pan to heat. Adjust seasonings.

4. Remove with spatula to serving plates and ladle sauce over veal. Garnish with parsley. Directions for Brown Sauce: 1. Melt butter in pan and stir flour. Cook 8 to 10 minutes,constantly stirring until brown.

2. In another pan, warm broth & add half of the browned butter, or roux, whisking constantly. Add second half, still whisking. Add bay leaf, thyme, and tomato puree. Add salt and pepper to taste. Bring mixture to boil and reduce to simmer, skimming occasionally. Cook for 2-½ to 3 hours until the mixture coats the back of the spoon. Strain through a fine sieve.




From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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