Watch our ABC7 Cooking Segment….“Canoe Cut Beef Bones and Saltimbocca Romana”
Appetizer
Canoe Cut Beef Bone Marrow
Serves 2
Ingredients:
1 6” Canoe Cut Beef Bone
1/2 Oz. Fresh Rosemary Chopped
1/2 Lemon Zested
2 2” Pieces of Fresh Bread cut on the bias
2 Oz. Composed Garlic Butter
Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil
Method:
Place your Beef Bone in a baking pan
Drizzle Olive Oil over Marrow
Season with Salt and Pepper
Add Fresh Rosemary and Zest
Roast for 10 Minutes
Remove Bone and place your bread topped with compose butter in pan together with bone
Roast for an additional 2 minutes
Place and garnish with Fresh Rosemary Springs
Entree
Veal Scaloppine Saltimbocca alla Romana
Serves 2 Tip….Pounding a cutlet breaks down the protein fibers in the meat which in turn tenderizes the veal, it also assures an consistent thickness which guarantees even cooking Saltimbocca translates from Italian as 'jump in the mouth'. Of Roman Origin it originated with the movement of the shepherds who first settled in the Seven Hills region and became some of Rome’s original founders…..true Romani never use flour or cheese in this dish but wine and butter to deglaze your pan Ingredients: 2 4 Oz. Veal Cutlets Pounded 2 Slices Prosciutto 2 Large Fresh Sage Leaves 1/2 Oz. Unsalted Butter 1 Oz. Extra Virgin First Cold Press Olive oil 1 Oz. White Wine Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil 2 Toothpicks Method: Bring 2 Quarts of water to a boil Pound veal thinly between two sheets of wax paper Place a thin slice of prosciutto and one sage leaf on top of each veal scallopini securing all of the layers together with a toothpick Coat the bottom of a medium sauté pan with Olive Oil and Butter and place on high heat Once the butter is melted, place the veal in the pan sage-side down and cook for one minute Flip over and cook for another minute Season to taste with salt and pepper Add wine and scrape up the caramelize protein stuck on the sauté pan Continue to cook for two to three minutes or until the sauce is reduced Drop your fresh pasta for 90 seconds and drain The sauce should thick enough to spoon over veal and coat it Plate veal and then stir in another dab of butter Combine your drained pasta into pan and toss well Plate with Veal and Garnish with Italian Flat Leaf Parsley
