Caputo’s Saltimbocca Alla Sorrentina

8 slices milk fed veal
½ cup extra virgin olive oil
4 T butter
salt and pepper to taste
2 T Marsala wine
¾ lb. tomatoes, peeled and chopped or 15 oz. can chopped Italian tomatoes
2 to 3 sprigs fresh parsley, finely chopped
1 t fresh oregano, finely chopped
8 slices Parma prosciutto
8 thin slices mozzarella di bufala or fresh mozzarella
¼ cup Parmigiano Reggiano cheese, grated

Flatten out the veal as thinly as possible, removing any sinew or skin. Heat ½ of the olive oil and all of the butter in a large skillet. Lightly fry the veal slices on both sides, season with salt and pepper and set aside, keeping warm. Heat the remaining oil in the pan, deglazeing with the Marsala wine as you add. Add the tomatoes, salt, pepper, parsley, and oregano, cook quickly for about 10 minutes, or until the tomatoes are reduced to a pulp.

Take the veal slices and on each one place a slice of prosciutto and one of mozzarella. Arrange the veal slices in a single layer in a baking dish. Spread a tablespoonful of the tomato mixture on each veal slice, then give each a generous sprinkling of Parmesan cheese. Bake in a 400 degree oven until the cheese has melted.

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