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VITELLO EN PORCHETA
Veal Tenderloin Wrapped with Prosciutto |
| 2 servings |
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| INGREDIENTS |
1 1/4 lbs defat but formula veal tender loin
8 thin slices of prosciutto di Parma
8 leaves of sage
1/4 C amaretto di Sarono
1 T balsamic vinegar
1 oz unsalted butter
1 T extra-virgin olive oil
1/4 C veal stock
1/4 T sugar
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| INGREDIENTS: POLENTA |
1/4 C milk
1/8 C cornmeal
2 T unsalted butter
1/2 T Parmesan cheese
touch of salt and white pepper
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| METHOD |
| Wrap the veal tenderloin with the sage and prosciutto; heat a pan
over medium heat.
When the pan is hot, add the oil and then add the wrapped
veal tenderloin.
Preheat the oven to 425 degrees and roast for 12 minutes.
Take the meat out and add the amaretto di Sarono and the balsamic
vinegar; add the veal stock. Let reduce with the sugar and the butter
to incorporate the sauce.
Slice the veal into 6 medallions; put 3 per serving over the polenta and drizzle with the sauce. |
| METHOD: POLENTA |
| Bring the water, milk, salt and pepper to a boil.
Add the corn meal; stir slowly, adding the butter and Parmesan
cheese.
Fill two 4-ounce containers and let cool for a few minutes. |
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