Locatelli holds a solid Michelin star since 2003 for his work at the Locanda. His inspiration is the traditional Italian cuisine that he delivers with great skill and in his own personal style.
Serves 4
Ingredients
700 g veal loin
4 slices of prosciutto
8 sage leaves
1 tablespoon of flour
½ wine glass of Marsala wine
40g of diced cold butter
200g Mushrooms (Girolles) cleaned
1 clove of garlic, chopped finely
1/3 wine glass of White wine
Clean the veal loin and cut it in 8 slices of 75g each. Hammer each slice of veal very thinly, about 5mm thick making sure that more or less are all the same size and shape. Place 4 slices of the battered veal flat on a table and add one slice of prosciutto and 2 leaves of sage in the middle of each escalope leaving 1 cm free of Prosciutto along the side of each escalope.
Cover each of the four prepared escalope with the other four remaining escalops so that you are creating a “sandwich”, the veal acts as the bread and the prosciutto and sage as the filling. Now gently hammer the edges of the “sandwich” so that you seal the prosciutto and the sage inside the veal.
In a medium size sauté pan, melt ½ of the butter, add the chopped garlic and cook without allowing it to colour. Add the girolles to the pan, season and sauté for a couple of minute, add the white wine, let the alcohol evaporate turn down the heat add another knob of butter to the pan and cover it. Cook slowly for a couple of minutes and keep apart.
Season each veal escalope with salt and pepper and dust with flour, then put the escalopes, one at the time, in a hot pan with a little vegetable oil, and cook it through quickly on each side. After you have cooked all of them add the marsala to the pan let it reduce by half, stir in the rest of the diced butter bring on high heat.
Spoon the sauce on top of the meat and serve.
