Baked veal wrapped in prosciutto with polenta + black olive sauce from Wild Weed Pie: A Lifetime of

Ingredients

• ¼ cup Clarified Butter or olive oil
• 1.3 litres water
• 2 teaspoons salt
• 4 tablespoons small salted capers, blanched
• 3 tablespoons Veal Glaze
• 75 g parmesan cheese, grated
• 250 g fine polenta
• 60 g butter
• 400 g small niçoise olives (in brine, not vinegar)
• 4 cloves garlic, chopped
• ½ firmly packed cup red basil leaves*
• ⅓ cup strained lemon juice
• freshly ground black pepper, to taste
• 150 ml extra-virgin olive oil
• finely grated zest of 1 lemon
• ½ teaspoon freshly ground black pepper
• 1.2 kg veal backstrap
• ¼ teaspoon ground coriander seeds
• ¼ teaspoon ground fennel seeds
• 6 slices prosciutto
• 6 small sage leaves
• 100 g caul fat