Veal Saltimobcca

Hi everyone;

Finally getting back to posting a little bit - it has been a very hectic first month of the year - boy I hope it slows down a little. The subject of this post is going to be something that I have had many places but the best was in a little restaurant in Hartford with my friend Maryann and her husband Ike (no relation to my Ike :)). It has since closed but when ever I have that recipe that is the standard I judge it against. Well, I haven't tried to make it myself, until now. My brother Stan made some home cured Prosciutto and I wanted to use that as well as some veal I was able to get at Costco... I combined a couple recipes so here goes:

Ingredients:

4 Veal Scallops pounded thin

6-8 slices of Prosciutto

8-10 Fresh Sage Leaves

4 -6 slices thin Sliced Provolone or Fontina cheese

1 stick unsalted butter (could use less)

1 cup (perhaps a little more) dry white wine

1 cup (perhaps a little more) Low Sodium Chicken Broth

6-8 oz of Spaghetti

1/4 cup Olive Oil

4 cloves Garlic - chopped fine

Fresh cracked black pepper

1/4 teaspoon Onion Powder

1/2 cup Flour

1 Tablespoon Corn Starch

1 lemon

First season flour with onion powder and black pepper (at least a 1/2 teaspoon of black pepper - could us whatever seasoning you like here I guess - just think I would stay away from salt)

Dredge veal in seasoned flour and set aside to rest

While resting heat couple of tablespoons of olive oil in skillet - I like to add a little butter here too.

Prior to frying in oil place sage leaves on one side of veal and then cover with prosciutto. Here is where I deviate - I also place the cheese on the veal/ham/sage side and then roll it up securing with a toothpick. You could leave flat and fry this way being careful not to dislodge the ham when frying - I know my limitations I was afraid I couldn't do it. Either way place in heated oil and fry until golden brown.

Start water on to boil to cook spaghetti until al dente.

Place browned veal on plate, tent with foil and place in 250* oven to keep warm while you complete the sauce.

To complete the sauce:

Chiffonade some of the remaining Sage leaves, and the chopped garlic and place in the remaining oil. Saute, careful not to burn the garlic. remove 2 tablespoons of garlic/sage oil and drizzle over the warm spaghetti - seems to add a deeper flavor to the noodle.

De glaze pan with White wine, using wooden spatula to get all the brown bits up from the skillet. Add chicken stock stir and if you would like to thicken, mix a slurry up of the corn starch and some water turn down the wine/stock mix to a simmer and pour in the cornstarch slurry. bring heat up to medium and add a squeeze of Lemon juice. Continue to stir until the consistency you would like. You can use up to 3/4 stick of butter here added 1 COLD pat at a time to add a nice gloss to the sauce but be careful too much and the sauce would break - but remember- it will continue to thicken so I would only get it to a point it will coat the back of a spoon.

Pour the liquid from the plate where the veal was warming back into the sauce plate over a nest of the Spaghetti - drizzle sauce over the veal and noodle and enjoy with some garlic bread and wine...

OK not as good as Jack's in Hartford but pretty darn good