A Tyler "Twofer"--Veal Saltimbocca Alla Romana & Roasted Fingerling Potatoes with Fresh Herbs and Garlic
Posted Sep 25 2009 12:00am
This week I have two recipes for Tyler Florence Fridays. The first, Veal Saltimbocca Alla Romana is a repeat for me, I made it back in December of last year and really enjoyed it, and recently found myself craving it again. I decided to serve it with Tyler's Roasted Fingerling Potatoes with Fresh Herbs and Garlic, (substituting some baby Yukon gold potatoes for the fingerlings). My Mom arrived today for a visit and I thought that these two dishes, combined with a simple salad, would be an easy but delicious dinner for her first night.
The recipes can be found at Food Network, the veal here and the potatoes here.
Veal Saltimbocca Alla Romana Eat This Book, Tyler Florence (Serves 4)
4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic
Tyler's Ultimate, Tyler Florence
(Makes 2-4 servings)
2 pints fingerling potatoes 2 sprigs fresh rosemary 2 to 3 sprigs fresh sage 3 sprigs fresh thyme 6 cloves garlic, left unpeeled 3 tablespoons extra-virgin olive oil, plus for sheet pan Salt and pepper
Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Notes/Results: Delicious dinner. Saltimbocca means "jumps in mouth" and once again, this recipe certainly did. The veal cutlets at Whole Foods were pretty tiny, even pounded and rolled out, so I used just a half piece of prosciutto on each. They were incredibly tender though and paired so nicely with the sage. In addition to serving it with a wedge of lemon, I like to add the juice of a lemon to the sauce and find that it really brightens the dish. If you don't do veal, try the recipe with chicken, so you don't miss out. For the potatoes, although the recipe doesn't say to cut them, I like crispy sides, so I cut them in half and placed them on the pre-heated pan cut side down for about 25 minutes and they were perfect. To get some green on the plate, I made a simple salad of lettuce from my CSA box and local tiny sweet tomatoes with a vinaigrette dressing. A wonderful dinner that only looks like you made an effort, and my Mom loved it. Both recipes are keepers for me.
You can check out what the rest of our TFF members made this week and what they thought of their recipe picks by going to the TFF site here.
Veal Saltimbocca Alla Romana
Eat This Book, Tyler Florence
(Serves 4)
4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage.
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.