RECIPE TITLE "Saltimbocca
(Veal with Sage and Prosciutto ) " Author: Cucina
Amore by Nick Stellino
- 1 pound veal
scaloppine, pounded thin
- 1/4 pound prosciutto ham, thinly sliced
- 20 fresh
- 1/4 teaspoon salt
- 1 1/2 tablespoons vegetable oil
- 3 tablespoons
- 1/2 cup white wine or Marsala
- 1 cup Chicken or Beef Stock
- 1/8 teaspoon pepper
- 1/2 tablespoon all-purpose flour
- Cut the veal into
3 x 4-inch pieces. Place a slice of prosciutto on top of each piece of
veal and top with a leaf of fresh sage. Skewer with a toothpick to hold
the three together and sprinkle the bottom sides with 1/8 teaspoon of
- Pour the oil and
1 tablespoon of the butter into a large saut pan and cook over high heat
until almost smoking. Add the veal slices and saut 30 seconds on each
side, shaking the pan to prevent sticking.
- Transfer the veal
to another dish and pour the oil out of the pan.
- Place the pan back
on the heat and deglaze with the wine, cooking until reduced to a thick
glaze, about 2 minutes.
- Pour in the stock
and the remaining salt and the pepper, and bring to a boil. Reduce the
heat to a simmer, return the meat to the pan and cook for 2 minutes.
- While the meat is
heating, mix the remaining soft butter with the flour to make a thick
paste. Remove the meat from the pan and place on a serving dish.
- Bring the stock to
a boil and add the butter/flour paste, one spoonful at a time, whisking
well until the sauce is thick. Pour it over the meat and serve.
Cook's Tip If you'd like more sauce, increase the wine by 2 tablespoons,
the stock by 1/4 cup, and the flour/butter mix by 1 teaspoon of flour.
by Nick Stellino
The launch of Nick Stellino's "Cucina Amore" on public television stations
marked the debut of a new kind of television chef and a new style of cooking
show. The authentic trattoria setting and casual, relaxed atmosphere allow
viewers to feel as if they are actually dining with their host while being
entertained with stories about his beloved grandmother, Nonna Maria, his
perfectionist father, Don Vincenzo, his mother, Massimilliana, and his
brother and partner-in-mischief, Mario--all the while learning how to re-create
the authentic Italian dishes he was taught to make at home. This companion
cookbook, Cucina Amore, brings you all the warmth, love, and culinary delights
that have made Nick Stellino so successful. Here you will find one hundred
simple and delicious recipes--ranging from Caponata to Wild Mushroom Salad,
Ossobuco to Country Style Roasted Potatoes, and Sicilian Cheesecake to
Tiramisu--along with all of Nick's wonderful family memories, and the secrets
he has learned both at home and as a professional chef to make the cooking
both simple and foolproof.