Ingredients
4 veal slices (2oz ea)
3 1/2 oz prosciutto, thinly sliced
8 iceberg lettuce leaves, parboiled
1 parmigiano-reggiano, flaked
1/3 cup butter, room temp
1 extra virgin olive oil
3 tbsp beef broth
1/2 cup dry white wine
1 salt
1 freshly ground black pepper
1 fresh sage leaves
Directions
Place the parboiled lettuce leaves on individual plates and sprinkle
with cheese flakes. Saute the veal on both sides in a skillet with a
little oil (about 5 minutes). Transfer to a platter and place a slice
of prosciutto, sage leaf and small pat of butter on each piece. Set
aside and keep warm. Pour the beef broth and wine into the skillet
and cook over low heat for a few minutes until reduced by half. Add
the veal slices and turn off the heat. Place each slice of veal with
its prosciutto and sage on a bed of cheese and lettuce, top with a
bit of sauce and serve immediately.
Servings: 4 servings
Saltimbocca Al Parmigiano-Reggiano (Veal With Recipe brought to you by Recipe Ideas
Categories: Italian; Meat
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, old cookbooks were just basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered, according to academics are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, we find two interesting recipe books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that we all know today, but rather accounts of the types of food served to the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy lands, including coriander, basil and rosemary. The introduction of these new herbs and spices created an outbreak in manuscripts on food, most of which still exist in private cookery archives. For the centuries that followed, the powerful and wealthy houses tried to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were much in demand. Even so, it was during the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Saltimbocca Al Parmigiano Reggiano (Veal With recipe.
