Name: Prosciutto-wrapped veal with soft polenta
Yield: 4
Ingredients: 1/3 cup sage leaves (loosely packed); 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 milk (4 cups); 180 gm instant polenta; 100 gm parmesan, finely grated; 80 gm butter, coarsely chopped

Ingredients

1/3 cup sage leaves (loosely packed)

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 milk (4 cups)

180 gm instant polenta

100 gm parmesan, finely grated

80 gm butter, coarsely chopped

Method

Main

1.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.

2.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.

3.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.

4.Serve polenta hot, topped with veal bundles, scattered with crisp sage, with sauce spooned over.

This recipe is from the May 2011 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Jason Grant