ItalianCookingForum.net
<click here to go back to recipes
● Roasted veal marsala with prosciutto
4 thick slices crusty Italian bread
1 onion, chopped
2 ounces prosciutto crudo, diced
2 tablespoons extra-virgin
olive oil
8 thin veal medallions, about
3 ounces each
salt and freshly ground pepper
1 tablespoon chopped basil
1 tablespoon chopped parsley
1⁄3 cup dry Marsala
1 yellow bell pepper, core and inner white ribbing removed, julienned
● Preheat the oven to 350°. Place the bread on a baking sheet, and toast in the oven for about 8 minutes, turning once. Remove from the oven, and set aside. Distribute the onion and the prosciutto in a baking dish, and set aside. In a skillet over medium-high heat, warm the olive oil. Season the veal with salt and pepper. Add to the skillet, and sear for 1 minute on each side. Remove from the skillet, and transfer to the baking dish on top of the prosciutto and onion. Sprinkle with the basil and parsley, and drizzle with the Marsala. Place in the oven, and bake for 15 minutes. Add the bell pepper, and baste with the cooking juices. Adjust seasonings, and bake for another 15 minutes. Remove from the oven. To serve, place a slice of toast on each of 4 plates, and distribute the veal, prosciutto and peppers on top. ● Serves 4
