Veal saltimbocca with polenta mousseline, pear and broad beans

AT A GLANCE

  • Serves 8 people

  • 60 ml (¼ cup) olive oil
  • 400 gm middle-cut veal loin, trimmed
  • 1 8-cutlet veal rack (1.6kg), French-trimmed, cut into double cutlets (see note)
  • 6 thin prosciutto slices
  • 1 small bunch sage, leaves picked
  • 450 gm podded broad beans (about 1kg unpodded; see note)
  • To serve: micro sage or other micro herb
  •  
  • Marsala pear jus
  • 200 ml veal stock
  • 100 ml Marsala
  • 100 ml pear juice
  • 3 small firm pears, such as corella, quartered
  •  
  • Polenta mouselline
  • 1 litre (4 cups) chicken stock
  • 300 ml milk
  • 2 fresh bay leaves
  • 300 gm fine polenta
  • 300 gm Taleggio, coarsely chopped
  • 1 egg yolk
  • 2 eggwhites, whisked to soft peaks
01   Heat 40ml oil in a frying pan over medium-high heat. Season veal loin to taste, add to pan and turn occasionally until just golden (3-4 minutes). Remove from pan and cool slightly. Lay a large piece of plastic wrap on a work surface, lay prosciutto over, overlapping slices slightly, and place loin on top. Layer sage leaves on top of loin, then wrap plastic tightly around loin to form a cylinder, securing ends. Refrigerate until required.
02   For Marsala pear jus, combine veal stock, Marsala and pear juice in a wide saucepan and bring to the simmer over medium heat. Add pears and cook until just tender (5-10 minutes), remove from heat and cool pears completely in liquid (25-30 minutes), then remove pears and set aside. Cook liquid over high heat until reduced to sauce consistency (3-5 minutes). Return pears to sauce and keep warm.
03   Meanwhile, blanch broad beans (1 minute), refresh, peel, set aside.
04   Preheat oven to 170C. For polenta mousseline, bring chicken stock, milk and bay leaves to the boil in a non-reactive saucepan. Slowly whisk in polenta, then stir occasionally until smooth (20-25 minutes). Add Taleggio, stir until melted, then transfer polenta to a heatproof bowl placed over a saucepan of simmering water to keep warm. Just before serving, stir through egg yolk and fold through whisked eggwhite.
05   Meanwhile, heat remaining oil in a frying pan over medium-high heat. Unwrap veal loin, add to pan and turn occasionally until just golden (3-4 minutes). Transfer to an oven tray. Add veal cutlets to pan and cook, turning once, until golden (5-7 minutes), then transfer to tray and roast until loin is cooked to your liking (13-15 minutes for medium-rare). Remove loin and set aside to rest, then continue cooking cutlets until cooked to your liking (another 5-10 minutes for medium-rare). Cover with foil, set aside in a warm place to rest (5-10 minutes).
06   Meanwhile, bring jus to a simmer over medium heat, add broad beans and heat through (1-2 minutes).
07   Divide polenta mousseline among warm plates, slice loin across the grain into eight and divide among plates. Halve cutlets, place one on each plate, add broad beans and pear, drizzle with Marsala pear jus, scatter with micro sage and serve hot.

Note Ask your butcher to French-trim your veal rack for you; you may need to order it. If fresh broad beans are unavailable, use frozen ones.

Topics:

SUMMER, BEANS, PROSCIUTTO, PEARS, MARSALA, SAGE, VEAL, MAIN, ITALIAN, CHEFS' RECIPES, EGGS, POLENTA, TALEGGIO

Recipe:

DAN SHANKS, ATLANTIC GROUP

Photography:

CHRIS CHEN

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

2006 YERING STATION SHIRAZ VIOGNIER

FEATURED IN

Jan 2010

Jan 2010

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