Veal Pestata

"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."

Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

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Pestata means trampled or crushed in Italian. In cooking it refers to a ground mixture, usually of aromatics such as onions, celery and carrots. For this pestata I use prosciutto, garlic and anchovies. This is simply another way to enjoy sweet veal scaloppini.

Preparation Time: 20 minutes Serving Size: 4

1/4 pound prosciutto
4 cloves garlic
3 anchovy fillets
2 tablespoons olive oil
2 tablespoons butter
4 veal scaloppini

kosher salt
6 sage leaves, whole
1/4 cup fresh lemon juice
1/2 cup dry white wine
2 tablespoons capers
1 tablespoon fresh Italian parsley, chopped

For the pestata, combine prosciutto, garlic and anchovies in a food processor and grind into a paste. Set aside. Heat olive oil and butter in a large sauté pan over low heat. Salt each side of the scaloppini and quickly sauté, about one minute per side. Remove from pan and set aside on a clean plate. Add pestata to the pan and cook, pressing around the pan with a wooden spoon, until heated through, about 3 minutes. Crush whole sage leaves over the pan and add to the pestata. Raise heat to medium high and stir in lemon juice, wine and capers. Cook to slightly reduce, about 5 minutes. Lower heat to low and add back the veal, along with any juices collected on the plate. Warm through quickly and stir in parley. Drizzle with a little olive oil and serve.

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