Veal Saltimbocca

Recorded October 16, 2011. Saltimbocca means 'jump into the mouth', a tribute to its speed of cooking and savor.

butter
olive oil
8 oz (240 g) veal scallops
about 20 fresh sage leaves
about 1 oz (30 g) prosciutto, sliced paper thin

Pound the veal gently between sheets of plastic film until about 1/8 inch thick. Cut into pieces about 3 x 1 inch. Place a comparable-size piece of prosciutto and then a sage leaf on top of the veal, and secure with a toothpick. Assemble all the veal pieces before beginning the cooking. Heat a saute pan over medium heat and add butter and oil. When bubbling is over, add a few pieces of veal and saute on one side for a minute or two. Turn over each piece and finish cooking. Set aside to keep warm until the whole batch is cooked, adding more butter and oil as needed. Deglaze the pan with a little brandy or dry sherry and pour over the meat. Remove the toothpicks!  Serve over couscous and pair with a green salad for a light supper. Chicken breast cutlets can be substituted for veal if desired. Serves 2 to 3.

Eggs Benedetto

Prepared and recorded December 18, 2009. Substitutes prosciutto de Parma for Canadian bacon, and uses a commercial, but authentic, Hollandaise.

Eggs Benedetto with a side of Hash Browns

2 Perfectly Poached Eggs
English muffin, split and well toasted
butter, softened
prepared Hollandaise sauce (Trader Joe™)
1 thin slice prosciutto

Start the muffin toasting and the water boiling. Prepare two poached eggs. Warm the prosciutto in small skillet in a little water to rinse out some salt. Assemble stacks when eggs are done: muffin, lightly buttered; then a small pile of prosciutto; then an egg; top with a generous covering of Hollandaise gently warmed in the microwave.