icon-location Los Angeles, CA

VITELLO EN PORCHETA
Veal Tenderloin Wrapped with Prosciutto

Veal

2 servings

INGREDIENTS

1 1/4 lbs defat but formula veal tender loin
8 thin slices of prosciutto di Parma
8 leaves of sage
1/4 C amaretto di Sarono
1 T balsamic vinegar
1 oz unsalted butter
1 T extra-virgin olive oil
1/4 C veal stock
1/4 T sugar

INGREDIENTS: POLENTA

1/4 C milk
1/8 C cornmeal
2 T unsalted butter
1/2 T Parmesan cheese
touch of salt and white pepper

247 Avenida del Norte, Redondo Beach, CA,
310-543-2277