Rare Prosciutto Veal
Flour, to dust
Olive OilGarlic, 2 large cloves
dash of Cinzano Rosso
Sprig of thyme
Saute the onion and garlic in a little oil and then season with salt and peppers, deglaze with the vermouth and then add a little more oil and the red wine. I add a little sugar to balance the flavour out, a squeeze of lemon or a little balsamic is also useful here too. I throw in the thyme and then reduce the sauce so it's slightly sticky.
Put this pan aside and throw the prosciutto slices in to warm. At this point delicately flour the veal, (which should be thin) and pan fry for about 1 minute or less either side in a very hot pan. The meat needs minimal cooking as it is thin and delicate and will continue to cook even off the heat.
From here arrange the veal to serve and top with the sauce and prosciutto. Garnish with parsley. What can I say, I think it's old school but great!
You can serve this with a salad, some potatoes, or just use your imagination. Oh and you have to provide your own view, but it is a nice springtime al fresco dish...