Tuesday, May 20, 2008

Veal Scallopini (well, almost) with Tortellini

Always being the adventurous weeknight cook, wanting something simple, quick, but not boring and bland, my thoughts turned Italian tonight. I had all of the ingredients on hand to make a speedy Veal Saltimbocca. The sage in the garden is just beautiful right now, and begging to be picked to encourage tender new leaves to grow. I love the literal meaning of saltimbocca – “jumps in the mouth”. The marriage of sage and prosciutto can definitely jump in my mouth anytime it wants.

However, teenage daughter wanted to know it this “salt and whatever” was going to incorporate pasta, something that I’ve not cooked in a while, and her cravings were getting the better of her. Well there goes my saltimbocca out the window, I thought. So, just to appease the menu requester, I opted for Veal Scallopini with veal tortellini, and just to appease the chef’s yearnings, tossed in some sage and prosciutto into the sauce. Everyone was happy, and nobody but the chef knew of the deviation to the original recipe. I quietly had my own little “jump in the mouth” party, unbeknownst to anyone else!

Veal Scallopini with Tortellini

Serves 4-5


750g thinly sliced veal steaks
to taste: salt and pepper
¾ cup flour
5 tablespoons butter or margarine
2 cloves fresh crushed garlic
2 tablespoons butter or margarine
¾ cup dry white wine 190ml
¾ cup mushrooms sliced (optional)
1 medium diced onion (optional)
8 slices prosciutto (very optional)
12 fresh sage leaves (very optional)
1 lb tortellini noodles 500g


Pound steaks with a mallet until really thin.
Add salt and pepper and dredge in flour.
Melt 5 tablespoons (105ml) butter in heavy skillet; add crushed garlic and sauté Veal Slices, lightly browning over a medium heat; turn but once.
Remove veal to a shallow baking pan.
Add remaining 2 tablespoons (30ml) of butter to skillet and sauté onions and mushrooms, prosciutto and sage leaves (optional ingredients) for 2½ minutes.
Add ¾ cup white wine and bring to a boil.
Simmer 2-3 minutes to blend all flavours.
Pour wine sauce over veal; cover pan and bake 35 minutes at 350ºF. (176ºC)
Cook tortellini noodles until tender in salted boiling water.
Drain and rinse.
Place tortellini noodles on serving platter.
Cover noodles with veal slices, and pour the remaining wine sauce over entire dish.

Kalyn's weekend herb blogging lands in the lap of Cate from Sweetnicks and my secret herb ingredient is sage. Shhhh, don't tell anyone.

1 comment:

Kalyn said...

Sage and veal sounds so delicious together. I rarely even see veal in the market here, but I love to order it in restaurants.