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Prosciutto-wrapped veal with soft polenta

You'll need

1/3 cup (loosely packed) sage leaves 16 prosciutto slices 8 veal escalopes (about 100gm each), halved lengthways 2 tbsp olive oil 100 gm butter, coarsely chopped 80 ml dry white wine   Soft polenta 1 litre (4 cups) milk 180 gm instant polenta 100 gm parmesan, finely grated 80 gm butter, coarsely chopped


  • 01
  • Finely chop half the sage and set aside. Lay prosciutto slices on a work surface and top each with a piece of veal, season to taste with freshly ground black pepper and scatter with chopped sage. Roll each piece into a cylinder, secure with a toothpick, set aside.
  • 02
  • For soft polenta, bring milk to the simmer in a large saucepan over medium-high heat, whisk in polenta, season to taste and whisk occasionally until thick and smooth (6-8 minutes). Whisk in parmesan and butter, season to taste and keep warm.
  • 03
  • Heat oil and 30gm butter in a frying pan over medium-high heat, add veal bundles, turn occasionally until golden and just cooked through (4-5 minutes), remove from pan and keep warm. Add remaining butter to pan and cook until golden (2-3 minutes), add remaining sage leaves and cook until crisp (1 minute), then remove sage with a slotted spoon. Add wine to pan, swirl to combine and season to taste.
  • 04
  • Serve polenta hot, topped with veal bundles, scattered with crisp sage, with sauce spooned over.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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