Recipe - Saltimbocca Barone Scarpia

4 tablespoon Clarified butter
1 pound Veal; cut into 16 1oz.
medallions; thin
One half cup Flour to dredge veal
1 pn (small) sage
3 ounce Marsala wine
2 ounce Prosciutto; cut or sliced up paper
thin
2 ounce Mozzarella; cut or sliced up very thin
5 ounce Mushrooms; thinly cut or sliced up
Salt and white pepper
1 One half tablespoon Chopped parsely
1 cup BROWN SAUCE:
6 tablespoon Butter
8 tablespoon Flour
1 qt College inn beef stock
1 Bay leaf
1 pn Thyme
6 tablespoon Tomato puree
Salt and white pepper

1. Place saute pan over high heat and add 2 tbs. of clarifed butter. Dredge
medallions in flour and add to pan when the butter reaches the smoking
point. Saute for 30 seconds on each side. Add sage and wine and remove from
heat.

2. Keeping veal in pan, shingle the medallions over each other to create 2
separate portions. Place prosciutto and mozzarella slices over each portion
to cover. Place in a 350 F oven for 3 min. until cheese melts, Remove.

3. Saute mushrooms in 2 tbs. clarified butter for 3 min. Add mushrooms to
veal, return to heat and add Brown Sauce, swirling pan to heat. Adjust
seasonings.

4. Remove with spatula to serving plates and ladle sauce over veal. Garnish
with parsley. Directions for Brown Sauce:

1. Melt butter in pan and stir flour. Cook 8 to 10 minutes,constantly
stirring until brown.

2. In another pan, warm broth & add half of the browned butter, or roux,
whisking constantly. Add second half, still whisking. Add bay leaf, thyme,
and tomato puree. Add salt and pepper to taste. Bring mixture to boil and
reduce to simmer, skimming occasionally. Cook for 2One half to 3 hours until
the mixture coats the back of the spoon. Strain through a fine sieve.

VICTOR CAFE

DICKINSON STREET, PHILADELPHIA

MONTEPULCIANO DIABRUZZO, VQPRD

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.