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Veal Soncerae Much like Veal
Oscar and its progenies, Veal Soncerae represents more of a preparation and presentation
style than a specific recipe. The meat or
poultry is sautéed, the pan is deglazed with sweet Marsala wine. Shaved carrots and prosciutto are then added and
cooked. Experiment with different meats and enjoy. Prep time: 10
minutes Cook time: 20
minutes Serves 4-6 1/2 Stick of Butter ¼ Cup Extra Virgin Olive Oil 1 Carrot - Shaved 1/8 lb. Prosciutto Ham** - Sliced Paper
Thin ¼ Tsp Dried Sage 1 Cup Marsala Wine Cut the ham into slivers. Melt the butter into a frying pan. Add enough olive oil to coat the bottom. Sauté the veal in the butter/oil mixture until
nearly done. Remove the veal to a plate
covered with paper towels. When all of the
veal is done, deglaze the pan with the wine. Place
the carrots and ham in the pan and cook on low for about ten minutes until the carrots get
soft and the mixture thickens. Push the
ham/carrot mixture to the side and return the veal to the pan. Cover the veal with the ham/carrot mixture. Crumble the sage on top. Cover and simmer for about two minutes. Remove the veal from the pan and place it on a
serving platter. Arrange the ham/carrot
mixture on top of the veal. Pour the sauce
from the pan on top and serve. *Boneless, skinless
chicken breast can be substituted for veal in which case you have Chicken Soncerae **Turkey ham will
also work if pork is not an option. Add ¼
tsp of garlic powder if you use turkey ham. |