and sauté on the first side for 1 minute. Turn and sauté on the second side for another minute. Transfer the veal to a plate.
3. Add the onion, Brussels sprouts, apple, garlic, ½ tsp salt, and a grind or two of pepper to the hot pan. Sauté the vegetables, with an occasional good stir, until they soften and begin to brown aroundthe edges, about 8 minutes. Add the wine and cook, stirring a few times, for another 2 minutes. Taste and season the vegetables with more salt and pepper if they need it. Return the veal to the pan (along with any juices accumulated on the plate), laying it on top of the vegetables. Cover the pan and reduce the heat to low. Cook the vegetables and meat for another 2 minutes to heat up the veal and finish cooking the sprouts.
4. Divide the veal and hash between two warmed plates. Squeeze the lemon over the top, garnish with the chives, if desired, and serve hot.
variation: If veal isn’t your thing, just substitute 2 boneless pork chops. They will need to cook a few minutes longer, since they will be a thicker cut. Cut them in half through the thickness and/or pound them to ¼ in/6 mm thick or so and cook for about 3 minutes per side.
it’s that easy: Veal scallops are thin rounds, usually cut from the center of the leg portion. You may find fresh scaloppine in the meat department, but they are often cut to order because they dry out quickly, so ask the butcher. To pound the scallops for this recipe, working with one at a time, place a scallop between sheets of plastic wrap or wax paper and, using the flat side of a meat pounder or a small, heavy skillet, pound to a thickness of about ⅛ in/3 mm. Be careful not to tear the meat.
extra hungry? Drizzle ciabatta bread slices with olive oil and toast them under the broiler. Sprinkle with shredded fontina cheese and broil again until the cheese is melted and lightly browned.
in the glass: Look for a food-friendly Sauvignon Blanc or Pinot Gris from Geyser Peak. If you’re determined to drink red tonight, try a medium-bodied Pinot Noir from Chalone or Estancia.
Veal Saltimbocca
with ASPARAGUS, LEMON, and ISRAELI COUSCOUS
I love how Italians often name dishes for how they make you feel, not what’s inside them. For instance, saltimbocca literally means “jump in the mouth”—a perfect name for this dish, because the salty prosciutto and earthy sage make your taste buds jump with joy at every bite. The tiny extra step of sautéing up some asparagus and couscous makes this a complete meal fit for any Roman, not to mention the many Americans who’d like to live like one. Count me in.
........
START TO FINISH 25 minutes
...
HANDS-ON TIME 25 minutes
...
serves 2
........
4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,” page 105 )
Salt and freshly ground black pepper
4 thin slices prosciutto
4 large fresh sage leaves
1 tbsp unsalted butter, plus more if needed
1 shallot, thinly sliced
1 bunch asparagus, about 20 slender spears, tough woody ends snapped off, cut into ½-in/12-mm pieces
¼ cup/60 ml dry white wine
½ cup/120 ml chicken broth, plus more if needed
½ cup/85 g Israeli or pearled couscous (see “It’s that easy”)
2 tsp minced fresh chives
½ lemon, cut into wedges
1. Season the veal with salt and pepper. Lay a slice of the prosciutto on top of each cutlet and place a sage leaf in the center of the prosciutto. As if you were pinning a hem (or diaper-pin style), insert a toothpick down through the sage, prosciutto, and veal and then back up through the meat and sage to secure it.
2. In a 12-in/30.5-cm skillet over medium-high heat, melt the butter. When the butter is melted and sizzling hot, add the veal packets prosciuttoside down. Cook until golden on the bottom, about 2 minutes, then flip and sauté on the second side for about 1 minute longer. Remove the pan from the heat and carefully transfer the saltimbocca to a warm plate. Pull out the toothpicks and cover to keep
3. Add the onion, Brussels sprouts, apple, garlic, ½ tsp salt, and a grind or two of pepper to the hot pan. Sauté the vegetables, with an occasional good stir, until they soften and begin to brown aroundthe edges, about 8 minutes. Add the wine and cook, stirring a few times, for another 2 minutes. Taste and season the vegetables with more salt and pepper if they need it. Return the veal to the pan (along with any juices accumulated on the plate), laying it on top of the vegetables. Cover the pan and reduce the heat to low. Cook the vegetables and meat for another 2 minutes to heat up the veal and finish cooking the sprouts.
4. Divide the veal and hash between two warmed plates. Squeeze the lemon over the top, garnish with the chives, if desired, and serve hot.
variation: If veal isn’t your thing, just substitute 2 boneless pork chops. They will need to cook a few minutes longer, since they will be a thicker cut. Cut them in half through the thickness and/or pound them to ¼ in/6 mm thick or so and cook for about 3 minutes per side.
it’s that easy: Veal scallops are thin rounds, usually cut from the center of the leg portion. You may find fresh scaloppine in the meat department, but they are often cut to order because they dry out quickly, so ask the butcher. To pound the scallops for this recipe, working with one at a time, place a scallop between sheets of plastic wrap or wax paper and, using the flat side of a meat pounder or a small, heavy skillet, pound to a thickness of about ⅛ in/3 mm. Be careful not to tear the meat.
extra hungry? Drizzle ciabatta bread slices with olive oil and toast them under the broiler. Sprinkle with shredded fontina cheese and broil again until the cheese is melted and lightly browned.
in the glass: Look for a food-friendly Sauvignon Blanc or Pinot Gris from Geyser Peak. If you’re determined to drink red tonight, try a medium-bodied Pinot Noir from Chalone or Estancia.
Veal Saltimbocca
with ASPARAGUS, LEMON, and ISRAELI COUSCOUS
I love how Italians often name dishes for how they make you feel, not what’s inside them. For instance, saltimbocca literally means “jump in the mouth”—a perfect name for this dish, because the salty prosciutto and earthy sage make your taste buds jump with joy at every bite. The tiny extra step of sautéing up some asparagus and couscous makes this a complete meal fit for any Roman, not to mention the many Americans who’d like to live like one. Count me in.
........
START TO FINISH 25 minutes
...
HANDS-ON TIME 25 minutes
...
serves 2
........
4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,” page 105 )
Salt and freshly ground black pepper
4 thin slices prosciutto
4 large fresh sage leaves
1 tbsp unsalted butter, plus more if needed
1 shallot, thinly sliced
1 bunch asparagus, about 20 slender spears, tough woody ends snapped off, cut into ½-in/12-mm pieces
¼ cup/60 ml dry white wine
½ cup/120 ml chicken broth, plus more if needed
½ cup/85 g Israeli or pearled couscous (see “It’s that easy”)
2 tsp minced fresh chives
½ lemon, cut into wedges
1. Season the veal with salt and pepper. Lay a slice of the prosciutto on top of each cutlet and place a sage leaf in the center of the prosciutto. As if you were pinning a hem (or diaper-pin style), insert a toothpick down through the sage, prosciutto, and veal and then back up through the meat and sage to secure it.
2. In a 12-in/30.5-cm skillet over medium-high heat, melt the butter. When the butter is melted and sizzling hot, add the veal packets prosciuttoside down. Cook until golden on the bottom, about 2 minutes, then flip and sauté on the second side for about 1 minute longer. Remove the pan from the heat and carefully transfer the saltimbocca to a warm plate. Pull out the toothpicks and cover to keep
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