Sole Wrapped In Prosciutto With Bay Leaf Sauce Sogliola Al Prosciutto Crudo In Salsa Dalloro 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.

ANTHONY SEDLAK PROSCIUTTO-WRAPPED HALIBUT WITH PUTTANESCA SAUCE

Steps:

• Fish:.
• 1.Preheat oven to 400°F
• 2.Season fillets with pepper.
• 3. Place 1 thyme sprig on top of each and wrap each fillet with prosciutto.
• 4. Heat olive oil in a large cast iron or heavy-bottomed pan over medium-high heat. When oil starts to smoke, add fish, placing prosciutto seam side down. Sear on all sides until prosciutto is coloured and crispy.
• 5. Transfer to a plate and keep warm.
• Sauce:.
• 1. Heat olive oil in same pan over medium-high heat.
• 2. Add red onion, garlic, capers, and bay leaf, and sauté until onion is lightly coloured.
• 3. Add olives and white wine and olive juice. Bring to a simmer, add tomatoes skin side down and squish with fork after they heat up,return fish to pan.
• 4. Place pan in oven and cook until fish is tender and cooked through, about 5 minutes.
• 5. Top with parsley.