Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Veal Saltimbocca With Fontina And Prosciutto
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- #21394
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 veal round steaks, 1/2 inch thick
24 very thin slices of prosciutto
1/4 pound Fontina cheese, cut into 12 pieces
1/4 cup butter or margarine
1/4 teaspoon sage leaves
1/4 teaspoon dry basil, crumbled
1/2 teaspoon Dijon mustard
1/3 cup dry white wine
directions
Trim and pound veal. Divide meat into 12 pieces of fairly equal size. (Join scraps into bigger pieces by overlapping edges and pounding between wax paper- be careful handling). Top each piece of veal with a few slices of prosciutto and a piece of cheese.
Roll meat to enclose filling completely, turn in edges. Secure with skewers.
Melt butter in frying pan over high heat. Add rolls and brown quickly on all sides turning frequently for about 4- 5 minutes. Remove rolls and keep warm.
Add wine to pan and bring to a boil, scraping brown particles free from pan. Blend in sage, basil and mustard. Pour sauce over veal.
cook's notes
Turkey breast slices or chicken breast make a good alternative to veal.
added by
amandarfr
nutrition data
Nutritional data has not been calculated yet.
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