Grilled Prosciutto Wrapped Veal Food

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Steps:

• Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
• Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

VEAL CHOP SALTIMBOCCA MILANESE STYLE

Steps:

• Preheat the oven to 400°F.
• Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3-inch thick. Remove the plastic wrap and discard.
• Stuff one piece of the fontina cheese into the pocket of veal and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that it with 2 pieces of prosciutto. Turn the chop over and repeat on the other side.
• Place the flour, egg and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, and then into the panko packing the breadcrumbs on to the chop to help them stick.
• In a medium skillet, heat the olive oil over medium high heat. When the oil is hot, add the breaded chop and cook for about 2 minutes or until the breadcrumbs on the first side are golden brown. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and place in the preheated oven for about 8 to 10 minutes until cooked to 155°F. Allow the veal to rest for 5 minutes before serving.
• Serve topped with Parmesan shavings and fried sage along with a grilled lemon on the side if desired.

VEAL CUTLETS WITH PROSCIUTTO AND MOZZARELLA

Steps:

• Preheat the oven to broil.
• Rinse the cutlets, pat dry, and pound to about 1/8-inch thickness. Season with salt and pepper. Heat 2 tablespoons oil in a pan over medium-high heat. Cook the cutlets until browned on each side. Transfer to a baking sheet lined with parchment paper. Then place the sage leaves and prosciutto over the top of each cutlet. Cut the mozzarella into slices and distribute it evenly over the cutlets. Place under the broiler and cook 6 to 8 minutes.
• Rinse the arugula and drain well. Rinse the tomatoes, halve, and arrange decoratively on the edges of the plate. In a small bowl, whisk together the remaining oil with the balsamic vinegar, lemon juice, and honey. Season with salt.
• Place the cutlets on the plates, top with s small handful of arugula, and serve drizzled with a little dressing.

SICILIAN VEAL INVOLTINI

Steps:

• Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

GRILLED AND STUFFED VEAL CHOP

Steps:

• Preheat the grill to high.
• Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
• Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

VEAL ASPARAGUS BUNDLES

Steps:

• Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
• Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
• Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
• Let sit for 5 minutes. Slice each roll into 6 pieces.

PEACH AND PROSCIUTTO APPETIZERS

Steps:

• Preheat grill to medium high.
• PREPARE PEACHES AND PROSCIUTTO: Slice peaches into wedges about 1 to 1 1/2 inches thick. No need to remove skin. Slice prosciutto into strips, about 4 inches long by 1 inch wide. Wrap a strip of prosciutto around a wedge of peach then thread it onto a metal skewer. (If using wooden skewers, soak them for 10 minutes beforehand). Repeat until all peaches have been used.
• GRILL: Spray peaches on skewers lightly with oil to prevent sticking to the grill. Grill skewers for a couple of minutes on each side until char marks begin to show.
• SERVE: Remove peach prosciutto appetizers from skewers. Place on serving platter. Just before serving, drizzle balsamic reduction on appetizers and platter (get creative!). Place a toothpick in each appetizer. Serve warm or at room temperature.

GRILLED PROSCIUTTO-WRAPPED MELON

Steps:

• Skewer melon wedges; wrap each with a slice of cured meat; and grill, flipping once, 1 to 2 minutes. Spritz with lime juice; serve.

GRILLED PROSCIUTTO WRAPPED VEAL

Steps:

• Marinade.
• Combine marinade ingredients in blender, pour in oil as blending and puree until smooth. In a large sealable bag, add marinade and veal. Refrigerate 12-24 hours.
• Veal.
• Remove veal from marinade, lay flat and pat dry. Place the veal on a large piece of plastic wrap, cover with another piece of plastic wrap. Lightly tenderize the veal.
• On a large piece of plastic wrap place slices of proscuitto. Place the unwrapped piece of veal in centre of proscuitto, drizzle with oil and season with pepper. While lifting the plastic wrap gently, encase the veal. Wrap again tightly with more plastic and let it set up in the fridge for 15 minutes.
• Bring veal to room temperature before grilling. Remove the plastic wrap.
• Place a drip pan under the grill rack and add rosemary and white wine. Prepare grill for indirect heat by heating only one side of the grill to high and close lid.
• Preheat grill to 350ºF/175ºC.
• Place veal on the grill side with no direct heat and grill for one hour, until the internal temperature reads 150ºF on a meat thermometer. Remove from grill and cover with foil. Let rest for 15 minutes before slicing.

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

SHRIMP SALTIMBOCCA

Steps:

• Slice each piece of prosciutto in half lengthwise. Set aside.
• Rinse deveined shrimp in cold water and pat dry.
• Tuck a sage leaf in the split side where the vein has been removed from each shrimp. Carefully using one strip of prosciutto, wrap it around the sage and shrimp. Set aside and repeat with remaining shrimp.
• In a skillet over medium heat add the oil and quickly sauté the prosciutto wrapped shrimp for 2 minutes on each side, or until shrimp are cooked through. Remove from pan and cover to keep warm.
• To the skillet add the butter. Add flour to pan and cook for 1 minute over medium heat. Add vermouth or white wine and whisk to avoid any lumps, cooking for a minute. Add the chicken stock, lemon juice and stir and let it cook down for 2 minutes to thicken slightly. Put the shrimp back in the skillet and coat in the sauce. Season with salt and pepper and garnish with chopped parsley before serving.

VEAL WITH PROSCIUTTO AND SAGE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
• Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
• Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.