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 Featured Recipe |
Recipe for Vitello Saltimbocca with Marsala Mushroom Cream Sauce, as served at Riggio's Fine Italian Food, Dominick Riggio, ChefINGREDIENTS (for six servings):3 pounds boneless veal loin 6 slices imported fontina cheese 6 slices prosciutto ham 1 clove garlic 2 pounds spinach 1/4 cup olive oil 1 large leek Seasoned flour 1. Sauté garlic clove in olive oil until brown, add spinach and cook until wilted. Set aside to cool. 2. Peal leek layer by layer and blanch in boiling water. Slice leeks into strips about 3/8" wide and set aside. 3. Cut veal cleaned veal loin into six pieces, about 8 ounces each. 4. On a sturdy surface, lay out plastic wrap, place a piece of veal in the middle of plastic and cover with another piece of plastic. Using a meat mallet, gently pound veal into a thin wide sheet. Final product should be about four times the size of the original piece and about 1/4" thick. 5. Place one slice each of prosciutto and fontina cheese in the center of the veal without overhanging the meat. Place a pluck of sautéed spinach in the middle and roll like a burrito, folding ends in and rolling up in a cigar shape. Now using the leek strips tie two leeks around veal roll, one on each end. Repeat the process with remaining pieces of veal. 6. Dredge veal roll in seasoned flour and brown on all sides in a sauté pan. 7. Finish cooking before serving in the oven at 450 degrees for about 10 minutes. 8. Slice on bias and serve with marsala mushroom cream sauce. (recipe follows) INGREDIENTS: 1 pound mixed mushrooms, sliced 1/4 cup Marsala wine 3 cups cream 1/2 large onion, finely diced 1/4 cup unsalted butter 2 tablespoons fresh chopped parsley 1. Sauté finely diced onion in butter until slight color appear on edges of onions. 2. Deglaze with Marsala wine. BEWARE: It will flame up! 3. When flame dies out, add mushrooms and cook for about three minutes, tossing about in pan. 4. Add heavy cream and bring to boil. 5. Reduce cream by about 1/3 volume. 6. Add chopped parsley and season to taste with salt and pepper. 7. Serve immediately. Or make your life a little easier and dine at Riggio's instead! |
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We accept Visa, MasterCard, Discover and American Express. 1106 Lincoln Avenue, Downtown Steamboat Springs, Colorado (970) 879-9010 Reservations can be made for parties of 8 or more all summer long. Winter reservations encouraged and welcomed. © 1999-2002 Riggios Fine Italian Food |
