METHOD
Roll the veal between
2 pieces of parchment paper with a rolling pin until flattened to an even
thickness, about 1/8 inch. Cut each piece in half.
Place a piece of prosciutto
on top of each piece of veal. Top each with a sage leaf and fasten the
layers together with a toothpick.
In a large, heavy sauté
pan, heat the olive oil over medium-high heat. Add the garlic and sauté
for about 2 minutes, or until softened but not browned. Add the spinach
and sauté until all of its liquid has evaporated, about 5 to 7
minutes. Season with salt and pepper. Transfer to a warmed serving platter
and keep warm.
In another large, heavy
sauté an, melt the butter over medium heat until it foams. Add
the veal and cook, turning carefully once, until lightly browned, about
1 minute per side. Add the lemon juice to the pan and stir to scrape up
the browned bits from the bottom of the pan. Season with salt and pepper
to taste, place on top of the spinach, drizzle with the pan drippings,
and serve at once.
Serves: 4
"Several regions have a version
of prosciutto, the cured hind legs of pork and other meats. The most famous,
and most exported, of the cured pork legs known as prosciutto crudo (cured
raw pork) are the branded hams from Parma, in the region of Emilia-Romagna
and from San Daniele in the region of Friuli-Venezia." From Prosciutto
Pancetta Salame
Reprinted with permission
from ©2004 Pamela Sheldon Johns Prosciutto Pancetta Salame: Cooking
with the Cured Meats of Italy, published by Ten Speed Press click
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