Preparation 30 minutes
4 servings

Ingredients
¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper

Directions
Cut ¾ lb of veal top round into 8 slices. (750g)
Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

Do not dip into flour.
Place a thin slice of prosciutto onto each slice of veal.
Place a fresh sage leaf on top of prosciutto.
Secure with toothpicks.

Coat a large skillet with olive oil.
Over medium to High heat, add the veal tuck-side down( sage leaf facing up).
Cook for 40-50 seconds.
Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.

In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.

Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.
When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.

We served over baby spinach and thinly sliced fennel.

Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italiana

Duration : 0:3:58

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Technorati Tags: cooking, gourmet, proscuitto, recipe, saltimbocca, veal

This recipe is a specialty in the city of Düsseldorf.

Serves 4

4 sirloin steaks, around 180 grams each

300 large Spanish onions

100 grams coarse mustard

500 grams mixed garden vegetables

500 grams waxy potatoes

400 grams butter

2 egg yolks

50 ml white wine

chives

lemon

Worcester sauce

pepper, salt, caraway seeds, sugar

oil

Hollandaise Sauce

Clarify 350 gram butter over low heat

Combine two egg yolks and white wine over low heat and whisk until creamy

Gradually add the butter and continue to beat with whisk until emulsified

Add salt, lemon and Worcester sauce to taste

Fried potatoes

Boil potatoes, then peel and cut into thick slices

Fry in oil until golden

Add salt, pepper, and caraway seeds to taste

Add 20 gram butter and finely chopped chives as garnish

Vegetables

Wash and chop vegetables

Blanch in salt water

Remove enough blanching water to melt 30 gram butter

Glaze the vegetables in the melted butter

Add salt and sugar to taste

Mustard onions

Peel and slice onions

Saute in oil until translucent

Add mustard and sauté briefly

Add salt, pepper and sugar to taste

Grilled Beef

Sprinkle steaks with pepper

Saute on both sides

Place steaks in a baking dish and top with mustard onions

Bake for 10 minutes at 160°C

Top with Hollandaise sauce

Place under grill until lightly browned

Serve the beef with mustard onion crust with potatoes and vegetables.

The Tante Anna Wine Shop and the Japanese hairstylist Aeko Nagasawa wish you enjoyable cooking and Bon Appetit!

Duration : 0:5:23

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A traditional favorite in the South of France, Mussels Provencal are easy to prepare, and cook in no time. The secret to the tasty broth is a fine white wine. Be sure not to over cook them!

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Learn which foods go best with which white wines - free video.

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