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● Roasted Veal Marsala with Prosciutto
1 onion, chopped
2 ounces prosciutto cotto, or
substitute ham, diced
2 tablespoons extra-virgin olive oil
8 veal medallions, about 3 ounces each, thinly sliced
salt and freshly ground pepper
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
1⁄3 cup dry Marsala
1 yellow bell pepper, seeds and inner white ribbing removed,
julienned
4 thick slices crusty bread, toasted
Preheat the oven to 350°. Arrange the onions and prosciutto in a roasting pan and set aside. In a skillet over medium-high heat, warm the olive oil. Season the veal with salt and pepper. Add the veal to the skillet and cook for 1 minute per side. Remove from the skillet and transfer to the roasting pan with the onions and prosciutto. Sprinkle with the basil and parsley and drizzle with the wine. Transfer to the oven to roast for 15 minutes. Remove from the oven, add the peppers to the pan and baste the veal with its cooking juices. Transfer back to the oven to roast for 15 more minutes. To serve, place a slice of toasted bread onto each of 4 individual plates and arrange 2 veal medallions, prosciutto and vegetables on top of each bread slice. Serve immediately. ● Serves 4
Wine
Suggestion, Generous Full-Bodied: Pelissero-Long Now