Last weekend my Dad and I cooked Italian veal skewers. They were great! We got the recipe idea from Mario Batali (see below). We pounded the veal and put prosciutto and a sage leaf inside. We rolled them up and put them on the skewers. Watch your fingers, the points are sharp! It was my first time tasting veal, the outside was magnificent. They didn't take long to cook so that was good. It was my first time tasting prosciutto also, it was awesome. We had some fresh ribbon pasta with a sauce. The noodles were very long and wide. You can take the meat off the skewer after or dig in like I did and leave them on. There are some pictures below to see the finished product.
Till next time,
Jr food critic
Italian Veal Skewers
Serves 4-6
4 veal cutlets (scallopini)
8 thin slices of prosciutto
Sage
Italian Parsley
4 Tbsp unsalted butter
Olive oil
4 skewers (soaked for at least 30 minutes)
Cut veal in to 4 pieces each and add lightly salt and pepper. Place sage and prosciutto on each piece and roll jelly roll style. Skewer each piece 4 to skewer. Heat oil and butter in sauté pan. Saute skewers for 10 minutes turning frequently.
We served this with pasta and a simple tomato sauce. Enjoy!
