Prosciutto-Wrapped Veal with Soft Polenta Recipe
Australian Gourmet Traveller recipe for Prosciutto-wrapped veal with soft polenta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 1/3 cup sage leaves (loosely packed)
- 16 prosciutto slices
- 8 veal escalopes (about 100gm each), halved lengthways
- 2 tbsp olive oil
- 100 gm butter, coarsely chopped
- 80 ml dry white wine
- Soft polenta
- 1 litre milk (4 cups)
- 180 gm instant polenta
- 100 gm parmesan, finely grated
- 80 gm butter, coarsely chopped
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