Uno Stufatino Di Vitello Food

UNO STUFATINO DI VITELLO

Steps:

• With a mezzaluna or a sharp knife, mince the prosciutto, pancetta, 3 cloves of garlic, and 6 leaves of sage together to make a paste.
• In a terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and heat the fragrant paste, sautéing it for a minute or two.
• Dry the veal on absorbent paper towels and, a few pieces at a time, seal the veal in the hot fat, coloring it well on all sides. Remove the veal to a platter and proceed until all of it has been treated. Toss the veal with the sea salt.
• Add half the wine to the still-warm casserole, stirring and scraping at the residue and permitting it to reduce for a minute or two. Add the tomatoes, the remaining wine, and the veal and bring the mixture to a quiet simmer.
• Cover the casserole, its lid barely askew, and braise the veal for 40 minutes. Add the peas and continue the gentlest braise for another 20 minutes, or until the meat is melting into its sauce. Permit the stufatino to rest for at least 1/2 hour or as long as several hours. Just before serving the veal, mince 2 cloves of the garlic, 3 sage leaves, and the lemon zest nearly down to a powder with a mezzaluna or a very sharp knife.
• Slowly reheat the stufatino-or, on a warm evening, present it at room temperature-ladling it into shallow bowls, dusting it with the garlic/sage/lemon mixture, and offering it with cold white wine and warm, just-toasted bread.

CHICKEN SALTIMBOCCA ALLA ROMANA

Steps:

• Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
• Season both sides of the cutlets with salt and pepper.
• Place 2 sage leaves on each cutlet and top with prosciutto.
• Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
• Heat a large saute pan over medium-high heat.
• Add butter and oil and heat through.
• Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
• Turn the cutlets over and cook until done, about 1 minute more.
• Transfer the cutlets to a platter and tent with aluminum foil.
• Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
• Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
• Enjoy!