Prosciutto-wrapped veal with soft polenta

AT A GLANCE

  • Serves 4 people

  • 1/3 cup (loosely packed) sage leaves
  • 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
  •  
  • Soft polenta
  • 1 litre (4 cups) milk
  • 180 gm instant polenta
  • 100 gm parmesan, finely grated
  • 80 gm butter, coarsely chopped
01   Finely 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.
02   For 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.
03   Heat 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.
04   Serve polenta hot, topped with veal bundles, scattered with crisp sage, with sauce spooned over.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , JASON GRANT

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