edited: Thursday, March 01, 2007
By Edwin Larson
Not "rated" by the Author.
Posted: Thursday, March 01, 2007
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Veal Saltimbocca alla Gagliardi
(Serve with Roasted pepper (red, green and yellow) antipasti;
Sliced porcini mushrooms sautéed in butter w/garlic and wine;
Rolled and sliced pan-fried Polenta topped w/ grated Romano cheese, fresh chopped basil and thinly sliced cherry-tomatoes; Add a Caesar Salad if you wish.)
You will need:
2 generous cuts of choice Veal Scaloppini
4 sage leaves
4 basil leaves
4-6 slices Prociutto di Parma
1tsp olive oil
2tbsp of butter
1 small clove of Garlic
2 bottles of a good Pinot Grigio (1 for drinking and cooking and 1 for drinking and eating…I prefer a good chilled Santa Margarita Pinot Grigio for the latter)
1-½ teaspoons of flour
1/3 cup of water
Light candles on table
Load the Andreas Bocelli albums “Viagio” and "Romanza" into CD player…hit play, and begin.
Uncork 1st bottle of Pinot Grigio
Pour two glasses of vino
Raise a loving toast to your beautiful woman
Kiss her deep and passionately
Return to other side of the cooking island
Check side dishes
Check out beautiful woman watching you
Go back, kiss her quickly again and return to cooking station
Lightly brush each side of veal with olive oil
Tell good joke about Zio Luigi
Salt veal very lightly (needed only ifyou are a salt glutton)
Pepper veal to taste
Tear basil and sage leaves in half and distribute evenly on both sides of each slice of veal.
Pat lightly to secure leaves
Make clever spanking joke
Wrap Prociutto around veal so that veal is evenly covered
and maintains its shape.
Place Butter and finely chopped garlic in a 12-inch pan over low heat and stir until seasoned
Increase heat to medium-high
Place wrapped veal in pan when butter begins to foam
Add a splash of wine
Do best Emeril impression
Pan fry until golden (about 1 ½ minutes per side)
Briskly whisk flour into water until there are no globs of flour. (Use strainer to be sure).
Remove veal from pan and place on rack in preheated warming oven.
Add about ½ cup of wine to pan using a wooden spoon to stir and scrape the bottom of pan to create roux
Salt and Pepper mixture to taste.
Maintain heat and reduce roux
Add a bit more wine and water/flour (as needed) while whisking quickly to insure a smooth reduction.
Continue to reduce roux until Carmel-brown in color
Plate side dishes
Plate Veal and pour roux over each piece.
Uncork new bottle of vino
Give your girl a loving kiss
Raise your glasses in a joyful toast
and savor every bite
Cap off the meal with a shot of ice-cold Limoncello di Capri and prepare for an extremly hot dessert to be shared on a large fur pelt in
front of the fireplace…Savor every nibble…every bite ;)
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|Reviewed by Felix Perry
|Sounds delicious but as I'm a lousy cook and on a budget can I switch the veal for Kraft dinner? LOL