The distinctive Italian preparation specifically speaks to the combination of Proscuitto and Sage flavors attached to veal. In most cases what seems like a relatively easy and rustic dish never quite works because you essentially never taste the veal. The saltiness of Proscuitto used in more than sufficient quantities so often dominates the dish. The point here was not really to re-invent the wheel but a slightly different approach to the same flavors. The Proscuitto and Sage is used to create a side dish based on the fairly straight forward approach used in the Potato-Oxtail Terrine with the only variation being 1 layer of Proscuitto and Sage for every 3 layers of buttered raw potatoes.
The terrine is vacuum sealed and cooked in a water bath just above 85C for some period of time. It certainly can be baked but would require introduction of some cooking liquid which changes the texture and structural integrity. The compression also helps it stay together along with the help of Methocel.
Cooled, sliced and sauteed, it should make a delicious "saltimbocca" potato to serve with veal or several other things for that matter.
I perfect fried egg would be excellent.


































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