Veal Saltimbocca with Polenta Mousseline, Pear and Broad Beans

 

Australian Gourmet Traveller recipe for veal saltimbocca with polenta mousseline, pear and broad beans by Dan Shanks from the Atlantic Group.

What you will need

60 ml (¼ cup) olive oil

400 gm middle-cut veal loin, trimmed

1 8-cutlet veal rack (1.6kg), French-trimmed, cut into double cutlets (see note)

6 thin prosciutto slices

1 small bunch sage, leaves picked

450 gm podded broad beans (about 1kg unpodded; see note)

To serve: micro sage or other micro herb

  Marsala pear jus 200 ml veal stock

100 ml Marsala

100 ml pear juice

3 small firm pears, such as corella, quartered

  Polenta mouselline 1 litre (4 cups) chicken stock

300 ml milk

2 fresh bay leaves

300 gm fine polenta

300 gm Taleggio, coarsely chopped

1 egg yolk

2 eggwhites, whisked to soft peaks

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