- 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
- 1 litre milk (4 cups)
- 180 gm instant polenta
- 100 gm parmesan, finely grated
- 80 gm butter, coarsely chopped
- 1Finely 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.
- 2For 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.
- 3Heat 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.
- 4Serve polenta hot, topped with veal bundles, scattered with crisp sage, with sauce spooned over.
This recipe is from the May 2011 issue of .