Veal Saltimbocca (Veal with Prosciutto and Sage)

Is there anything better than veal and prosciutto together? Well, yes, many things, but they are a magical combination. So much so that my last batch inspired me finally to start this blog and a picture occupies the site banner. Veal saltimbocca melts in your mouth and yields the kind of sauce that is so slurpingly good (silently of course)! But questions remain...Is it better to dredge the cutlets in flour? Add cheese? Use Marsala instead of white wine? When do we leave for Rome? These are the questions of our day. Here is my recipe.

Ingredients
4 thinly sliced veal cutlets
4 slices of thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
2 tbsp butter
3 tbsp olive oil
half an onion diced
2 cloves of garlic diced
2 tbsp dry white wine
½ cup chicken broth
salt/pepper


Directions
Lay the veal cutlets flat. Season both sides with salt and pepper. Lay a slice of prosciutto on top of each, and then two slices of sage on top of each. Secure with toothpicks, weaving through the veal, prosciutto and sage.
Heat the oil and 2 tbsp of butter in a large saute pan over medium heat. Saute the assembled cutlets until golden brown, 2-3 minutes. Flip and saute the other side for 2-3 minutes. The thin slices will cook quickly. Be careful not to overcook the veal or it will become tough. Remove from the heat, remove the toothpicks and keep warm.
In the pan, soften the diced onions for a few minutes, turning down the heat if necessary to avoid burning. Add the garlic and saute for a further 30 seconds. Add the wine and de-glaze the pan by scraping up the brown bits on the bottom of the pan. Add the stock and simmer down somewhat to thicken. Turn off the heat, whisk in the remaining butter, and return the cutlets to the pan spooning the sauce over the cutlets to reheat. Serve with sage leaf garnish if desired.

Chapter 1- In photos and Giant Tuna

If what you plan did not come up the way you like it, what will you do?

this Holiday,
I tot of having a small trip for my coaches for a awesome year of coaching every weekend. I personally know that it takes alot out of a person to give your Sundays to work/coach for 10 Weeks. even more to young adults like my coaches. for that i plan to bring them out for a stress free day at the waterfalls.

In life, challenges always find away to come your way. They know not of when to rest... for that we also stay flexible. some of the challenges that we face were, not all coaches were free, so there was only 4 of us that was available, but 4 was good also. then we have someone canceling at the last min. well 3 is still good. but the most stress full part was, when the weather did not turn up right too. it was raining all the way. hehe.

Anyways, what is 3 guys going to do when they have food ready for a great picnic but stuck at home??? the answer is ....
PLAY POKER!!!

TJ and our MINI Burger

Poker FACE

We can always find a way, Just Keep LOOKING.

VEGETABLE WONTONS

Ingredients:

Wonton wraps .. 1 pkt. (To make wraps at home refer to the spring rolls recipe)

Capsicum ..... 1 small

Mushrooms .... 5-6

Carrot ............. 1 small

Baby corn ....... 5-6

Cabbage .......... 1/2 cup

Celery ............. 2-3 tbsps.

White flour ...... 2-3 tbsps.(to make paste)

Soy sauce ........ 1 tbsp.

Garlic paste ...... 1 tbsp.

Ginger paste .... 1 tsp.

Ajinomoto ....... a pinch

Salt ................ to taste

Oil.

Method:

1. Cut all the vegetables very finely.

2. Heat a tablespoon of oil and add the ginger garlic paste and saute.

3. Add the finely chopped vegetables and stir fry. Add salt, ajinomoto, soy sauce and stir fry till the water is dry. Keep the flame high as the vegetables have to remain crunchy ...do not over cook.Let the mixture cool.

4. Now add 1/4 cup water to the white flour and mix well. Cook it on low flame stirring continuously to make a paste to seal the wontons.( white sauce consistency)

5. Take a wonton wrapper, put a little mixture in the centre and apply paste to the edges. Close it like a triangle.

6. Now take the 2 edges and secure them overlapping each other and stick with the paste.

Deep fry and serve immediately with wonton sauce.

To make wonton sauce:

Garlic paste ..... 1 tsp.

Vegetable filling ... 2 tbsp.

Chilli sauce .......... 1 tsp.

Soy sauce ............ 1tbsp.

Tomato sauce ..... 1 tbsp.

Corn flour ........... 1 tsp.

Salt ..... to taste.

Oil ........ 1 tsp.

Heat oil in a small pan. Stir fry the garlic and add the filling mix. Stir in the sauces and salt.

Add a little water to the corn flour and add to the sauce stirring it continuously.The sauce should not be too thick.

Little cape & pland for the weekend.

Yesterday I saw this lovely little cape at Innocent World, and I'm thinking about make one by myself. I've got a very similar fabric in blac loro, and it can be really cute!


And remember the Emilie Simon's song from the other day? Well, I've found that she's got a new album, I'll listen to it today. It's call The Big Machine, and I'm sure that it would be gorgeous.


Yesterday I found some shoes at home that I didn't remember about, and after post about Julie Andrews, I felt a bit Mary Poppins, so I dared to wear them. They're pretty old and I love them!

Shirt - Stradivarius
Skirt - Mango
Socks - Offbrand
Boots - Vintage

Tomorrow it would be the last day at work, as I'm moving to Barcelona I quit my job and see what I find there. Tomorrow, too, some days I'm going to Granada, the city where I studied Psychology and I hope to make many photos just for showing them to you, is a beautiful city.

Have a nice day!!