Blu Aubergine Blog

HOLIDAYS: Passover + Pesce en Saor Recipe

Venice: La Serenissima, the only city in the world with streets of water, where we're made to slow down the pace. It's home to delicious seafood and fresh veggies pulled from and grown in the briny waters of the lagoon. And, it's the birthplace of the term ghetto (based on the Venetian dialect term for foundry, original site of the neighborhood that became the ghetto...also gettare in Italian means to toss aside, throw out, which is essentially what happened to the Venetian Jews).

This ghetto was created for Jews in the 16th century and has morphed into terminology for an area into which a specific ethnic or racial group is pushed, isolated. This original ghetto separated the Jews from the rest of the Venetian population, but it also allowed, on some level, for the city's Jewish population to insulate itself and strengthen its traditions, though perhaps not into a singular Venetian Jewish community -- as evidenced by the five different diminutive synagogues in the neighborhood, catering to Italian, German, Levantine, Portuguese-Spanish, and French Jews practicing in Venice. 

Venice was truly a city at the crossroads of the spice trade and was the hub of trade routes between the east and the west for centuries before the ghetto was created. Jews were a vibrant and integral part of trade and banking for centuries in the middle ages and early Renaissance, and then once the Inquisition started driving Jews out of Spain and Portugal, many settled in Venice, and its Jewish population grew. So, on March 29th, 1516, the Venetian Jewish ghetto was established, more or less to keep the Jews "in check." Their movement about the city was limited and there were curfews set in the evenings, as entry points on the water were blocked and guarded by Venetian security men in boats. And while this was certainly oppressive and limiting, Jewish cuisine in Venice still flourished. So much of what we think of simply as "Venetian food" or "Roman specialties" or "Sicilian cuisine" originated in the kitchen of Jewish Italians. Artichokes, eggplant, and squash and pumpkins are all examples of food items that were not eaten by non-Jews, even up until the 19th century in many cases. Now it's difficult to imagine Italian cuisine without these items.

One of the signature flavor profiles of typically Jewish-Italian dishes is the element of sweet and sour, or agrodolce, in Italian. This comes from the pairing of vinegar and sugar (and honey well before sugar was widely available in Europe). The use of vinegar to preserve food is a classically Jewish one, because no work is allowed to be done on the sabbath, so all the food for sabbath meals needs to be prepared in advance -- and so the dishes are often served cool or at room temperature, having been cooked the day before. This happy coincidence allows for the flavors to develop, resulting in an even-more-delicious dish eaten a day or two after it was prepared. The sugar added to the vinegar is simply to cut the acidity of the vinegar (or citrus juice, or wine). Pesce en saor is Venice's shining example of a practically-conceived dish in the Jewish cuisine canon, going mainstream (pun intended). 

This dish is often made with sardines and called sarde en saor -- it's on most Venetian trattoria menus -- but it can be made with any fish fillets, really, though more oily fish like Spanish mackerel are suited to the sweet-and-sour preparation (they're also good for you, with lots of Omega-3s). A typical pairing would be with polenta, soft if you're making it and serving right away, or made a day in advance, cut into squares, and either served cold or grilled before serving. The addition of carrots and celery is optional, as is the choice of red or white onions. But the raisins and pine nuts are key to matching the sweet and sour flavors of the dish, and add texture and interest. it's the perfect make-ahead dish for Passover, and serves as an interesting substitute for gefilte fish on the American/Ashkenazi Passover table. Try it this year -- you may do as the Venetians have done, and incorporate the dish into your personal repertoire of favorites. HAPPY PASSOVER!



(6 servings)

1 whole fish (about 2 pounds), cleaned, or 1.5 pounds fish fillets -- Spanish mackerel is a nice choice

½ cup red wine vinegar

3 tbs. sugar

1 onion, thinly sliced into half moons

2 small carrots, thinly sliced into a thick julienne or shavings

1 celery stalk, sliced into thin Vs

½ cup toasted pine nuts

½ cup raisins, plumped in hot water

6 tbs. extra-virgin olive oil

salt & pepper to taste


- In a small bowl, stir together vinegar, sugar, pine nuts, and a little of the raisin plumping water. Set aside.

- Warm 2 tbs. of the olive oil in a large saute’ pan over medum heat. Sprinkle the fish with salt just before placing it in the saute’ pan. Saute’ until golden brown. Flip and brown on the other side.

- Remove fish from pan, add 2 more tbs. olive oil, and saute the onions and carrots an celery in the pan until softened, about 4 minutes.

- Add the vinegar mixture, cover, and cook over medium heat until the fish is done – about 10 minutes for a whole fish and 5 minutes for fillets.

- Transfer to a platter and serve warm or, better yet, the next day at room temperature.


* This dish pairs really well with polenta squares, grilled or pan-seared.





Posted by Dana Klitzberg at Friday, April 22, 2016

RECIPE: Ethereal Mushroom Soup

It is winter in New York. And while this year has been a much milder winter season than in recent years, it's still February. It's still cold in spells and we're all still starved for sun, birds chirping, and the sun setting after 6 pm. Personally, I was really looking forward to a fantastic 2016...and then promptly got sick on January 1st. And again on January 31st. So, I've had a lot of "down time," as it were, to ponder life, and what to eat. I've had plenty of cozy hours indoors, as a sick couch potato and a binge-watcher and a reader and a daydreamer, and in all of this time, I've been making a lot of soups. This is nothing new for me for the early part of the year, and soups are a very healthy way to warm the bones and fill up with a great bowl of healthy tasty stuff. I've made some of the usuals in my repertoire: Tuscan white bean and kale soup, butternut squash puree, Asian beef broth with noodles and veggies, and of course Jewish penicillin a.k.a. matzo ball soup. But while I was between cold and flu, in mid-January, I had a partial Roman posse over for a dinner party -- they were my ladies who were in from Rome and Boston and Rhode Island and some from the NY metro area, and I of course wanted to feed them well. 

After appetizers and stuzzichini and prosecco in the living room, we started in on the meal with a creamy pureed mushroom soup. This was inspired by an amazing version my friend Jessica ordered in Santiago, Chile, at a very spiffy restaurant called Puerto Fuy (see It was the essence of mushroom earthiness, but it was also somehow light as air. I wanted to recreate that, not only because it was so delicious, but also because my friend Jessica was in attendance at my dinner party, and it had been pretty much exactly two years since we'd eaten that sublime soup. Also, Jessica declares that she is "over chewing" -- and as a result, she tends to puree everything she possibly can. She appreciated my efforts on behalf of her jaw! But really, I was incorporating two of the healthiest, anti-carcinogenic foods (mushrooms and onions) together in one dish. The recipe is simple because I wanted the soup to be a distilled essence. I wanted to taste the variety of mushrooms that went into the soup, and little else. So that's how I made it. I topped it off with fresh thyme and a gastrique of blackberries and balsamic, inspired by the Italian idea of "frutti del bosco" -- literally translated, it's "fruits of the forest," and that's what blackberries and mushrooms are. In Rome, the old lady in my local market square where I sourced porcini and funghi of all kinds sold only two things: mushrooms and berries, in theory, two items that could have been gathered in one trip to the forest. Frutti del bosco. Here they are, and here is my recipe. This is for you, Jess, and for our trip to Chile, and for the old mushroom lady in Campo de Fiori who is no more. Enjoy it on one of these cold winter nights.

Serves 6-8

4 oz. dried porcini mushrooms
3 tbsp. extra virgin olive oil
1 white onion, finely diced
2 cloves garlic, finely diced
2 pints white mushrooms, cleaned and chopped
2 pints mixed Asian mushrooms (shitake, maitake, etc.)
2 pints hen of the woods or oyster mushrooms
4 large portobello mushroom caps
10 cups mushroom stock/vegetable broth (including the water from soaking the dried porcini)  
3/4 cup organic heavy cream  
sprigs of thyme and rosemary
Salt and pepper to taste

- Bring 2 cups of water to a boil, and pour over dried porcini mushrooms in a bowl to soak for at least 10 minutes.
- Wipe mushrooms clean with a damp cloth, cut off stems with dirt attached, and give them all a rough chop so they're all roughly the same size (1/4 - 1/2 inch pieces)
- In a large soup pot, warm the olive oil over medium heat. Toss in the onion and garlic and saute for 60 seconds to soften. Lower the heat slightly and sweat the onion and garlic for another 3 minutes.
- Add the mushrooms, bit by bit, just so there are enough to cover the bottom of the pan. When they cook down a bit, add another bunch to the pot. Continue this way until all of the mushrooms are cooking (and losing water) in the pot. Sprinkle with salt and pepper.
- Remove the soaking porcini from the water with your hands, and ring out the mushrooms so they have as little water content as possible (keep the water!). Chop these and add them to the cooking mushrooms in the pot.
- Strain the mushroom soaking liquid through a mesh strainer lined with a paper towel, to catch any sediment, into a bowl.
- Add the mushroom soaking liquid and mushroom or vegetable stock to the mushrooms in the pot. Allow this to come to a boil, then turn down the heat to low and allow to simmer for 30 minutes, so the flavors meld. You can add a touch of thyme and/or rosemary at this point (but sparingly -- otherwise the herbs tend to taste medicinal).
- Using an immersion blender, puree the mushrooms and stock until smooth. At this point, add the heavy cream and adjust for salt and pepper. Blend again. The soup can be thinned with additional stock if necessary.

Soup can be served with a fresh herb garnish and a blackberry gastrique: simply cook a pint or two of blackberries in a small saucepan with a pinch of salt, a couple of tablespoons of sugar, and 1/2 cup balsamic vinegar. Puree in a blender or food processor when done, and strain through a mesh sieve into a squirt bottle. Simply squeeze a swirl of blackberry gastrique onto the top of the mushroom soup just before serving.

QUICK BITE: Bone Broth, Your Way

QUICK BITE: Bone Broth, Your Way

It's the dead of winter, and the entire east coast has just been hit with a major blizzard. This past weekend was, as they say, perfect "cooking project" weather. And it still is: perfect for a good, long simmer of beef bones thick with marrow on the stove, perfuming the air of your home and warming your kitchen. And then, once this broth is made, you can do so much with it. It's great just as is, of course. Much has been made of a "bone broth" revolution of sorts. Really, this is just broth, stock, whatever your want to call it -- that's been the base of soup and sauce recipes for ages. 

Some say to roast the bones and veggies in the oven first; I usually like to keep in uncomplicated when cooking this at home, and just use one pot -- a great big soup pot that's wide enough so that you can first roast the beef bones in one layer. I use a mix of marrow bones and some with a little meat on them, like short ribs or oxtail. I encourage a little caramelization with some tomato concentrate on top of the bones, and roast them on the stovetop or oven first until browned. Then I add the the carrots, onions, and celery (leeks and shallots if you're feeling it), along with lots of water, peppercorns, and a bay leaf. And really, that's it. This needs to simmer slow and low for as few as 6 hours, and as many as 24. Skim the ft occasionally from the top, and when it's done, strain it, cool it down and then place in storage containers in the fridge to completely cool overnight. This allows you to easily scrape the fat off the top the next day.

Now, the fun part. of course, you can sip the beef broth as is, even in a mug like the most restorative cup of coffee and lunch, combined. But the great thing about making a huge potload of beef broth is getting creative with it! You can freeze some in ice cube trays and then store in a ziploc bag in the freezer for use in sauces and individual servings later on. You can add some noodles and some vegetables and have a beef noodle soup. You can caramelize a pan full of sliced onions, sprinkle with flour, and add the broth for a wonderful French onion soup (top with a baguette slice and gruyere cheese for the real deal!). 

Or, make a wonderful, healthy, super-tasty Vietnamese-inspired version, like you see here. I took the basic beef broth and simmered it with a bit of soy sauce, fish sauce, rice wine vinegar, pineapple chunks, chopped lemongrass, kaffir lime leaf, star anise, szechuan peppercorns, coriander seed, and chili pepper. The broth was infused with all of these warm and spicy notes over the course of about 2 hours.

Just before serving, I added some rice noodles, thinly-sliced bok choy, fresh cilantro and mint, a healthy squeeze of lime juice, and a bit of sriracha sauce, both blended in and drizzled on top. This is an incredibly fortifying soup-as-meal that's great both in cold weather and in hot. It's both edifying and refreshing. And it's utterly satisfying. You can create your own variations on this Asian noodle soup theme: add some red or green curry paste, a protein of choice, any kind of greens, herbs, citrus, spices. Have fun playing with your food! Keep warm, and keep cooking...

Posted by Dana Klitzberg at Monday, January 25, 2016

RECIPE: Thai-Inflected Turkey Curry Soup

RECIPE: Thai-Inflected Turkey Curry Soup

Soup 2.jpg

There are thousands of recipes for what to make with the leftovers after a big Thanksgiving feast. I always love to make stock with the bones left from the main feast, and I use it to make a collection of turkey broth-based soups that are perfect for lunches and dinners in the days following "turkey day." One of the wonderful things about soup is that it freezes so well; when you get sick of seeing turkey anything, freeze the soup and take it out when it entices again (or when you're feeling lazy and don't feel like cooking yet another meal!).

In this recipe, I've gone in a very different direction from good old American turkey noodle soup. In fact, I've taken Thai spices and flavorings and made a soup that can be anywhere from "lightly Asian-inspired" to full-on Thai spicy goodness. Based on the ingredients you have on hand, and your mood, you decide. Enjoy!


Soup 1.jpg

Serves 6-8

2 TBS. peanut or olive oil
8 cups turkey stock
2 cups shredded turkey meat
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 TBSP. Thai red curry paste
1 stalk fresh lemongrass, thinly sliced into rounds
1 kaffir lime leaf
1/4 cup rice wine vinegar
16 oz. unsweetened coconut milk
2 red bell peppers, thinly sliced
1-2 cups haricot vert, trimmed and chopped into 1/2-inch dice
1/2 cup roasted salted peanuts
2 TBSP fish sauce, optional
1 bunch cilantro, roughly minced
Fresh limes

- In a large pot, warm the oil until it shimmers, then add the diced carrots, celery, and onion. Sweat these vegetables over low heat for about 5 minutes, until they begin to soften. 
- Add the red curry paste, lemongrass, and kaffir lime leaf, and stir over medium-high heat until fragrant, about one minute. Add the rice wine vinegar and cook for about 2 minutes.
- Add the turkey broth and the coconut milk, and bring the soup to a boil.
- Once boiling, turn the heat down to medium-low. Add the red peppers and the haricot vert, and the shredded turkey meat, and let the flavors meld, pot covered, for about 10 minutes.
- Taste and adjust for flavor and seasoning, adding fish sauce if it needs salt (alternatively just add salt).
- Just before serving, add the cilantro and the juice of one lime, and serve topped with peanuts and a lime wedge.

RECIPE: Vive la France! Vive la crêpe!

It's taken me several days to process what happened in the Paris attacks. And while, unfortunately, these attacks in the French capital are not the only horrible terrorist events to have happened recently, they are getting a lot of attention because they were foisted on an innocent public used to freedom, liberty, and a very sophisticated standard of living, and because, well, Paris is Paris. This does not diminish the gravity of the attacks in Lebanon, or over Sinai, or in Africa or Syria or anywhere else around the world. My heart goes out to all victims of terrorist attacks, of any nationality, and these attacks are all too frequent. But today, here on the blog, in honor of the French and particularly the food culture they've given the rest of the world, I am dedicating this blog post to French cuisine. And in particular, the crepe.

crepes berry.jpg

I was schooled in classic French cuisine as the gold standard in culinary school. Still, I am an Italophile myself, admittedly preferring the Italian way of doing most things over the French way -- when you're able to tell the difference, that is (in reality, that's only about half of the time). But I'll readily admit that the French have contributed many amazing things to the world, not the least of which is French food. They've given us a number of dishes that no one else, in my opinion, has been able to equal or improve upon, items like: cassoulet, choucroute garnie, beef tartar...escargot with butter and parsley, pissaladiere, salade nicoise...chocolate mousse, the croissant, the baguette, and bread and patisserie in general. If you're not familiar with any of the dishes I mentioned, look them up, and then go eat them. The sooner the better.

Now, back to the crepes. These are light, thin little pancakes that differ from your fluffy breakfast variety with the addition of melted butter. Crepes can be prepared to be either savory or sweet. They can be filled with bananas and drizzled with dark chocolate sauce. They can be covered in a mixed berry sauce. They can be topped with a sugary butter, and doused in orange juice and Grand Marnier and set aflame for Crepes Suzette.

crepe cake.jpg

In New York, we have a bakery called Lady M that makes crepe cakes: multi-layered affairs with chocolate icing in between the layers, or made with the addition of green tea in the crepes themselves and in the filling between the layers. This is not a bad way to go for a special occasion dessert, and it's not difficult to do yourself at home. Then there are the delicious Nutella-filled crepes (they go really well with raspberries or strawberries): the Italian-ification of a sweet crepe dessert.

Beggar's Purses insta.JPG

As for savory crepes? Well, there's the famous beggar's purse: a small crepe filled with creme fraiche and caviar, tied with a chive, made famous by the Quilted Giraffe restaurant in Manhattan. I made a version of those crepes at a recent pop-up dinner (Chanel 'beggar's purses'). Of course savory crepes are great as breakfast or brunch dishes. They're great "containers" for eggs and ham and cheese, a very French trio indeed.

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And the Italians eat savory crepes in place of pasta, sauced in a casserole in favorite comfort food dishes like crespelle alla fiorentina (crepes filled with a ricotta and spinach mixture, rolled, and sauced with some besciamella and/or tomato sauce, and baked in the oven like lasagna). They can be stuffed with anything, really -- sauces, pasta fillings, meats and cheeses, vegetables and more vegetables. The crepe is like a blank canvas, and on this basic, gorgeously light and thin pancake, we can create whatever we decide we'd like to eat, or to celebrate. It's all up to you, to us. Vive la France! Vive la crêpe!





(Makes 12-16 crepes, for 4 8 people)

1 cup AP flour

Pinch of salt
1 ¼ cups whole milk
2 eggs
2 TBSP. melted cooled butter, plus few tablespoons unmelted

-Combine the flour, salt, and milk and beat with a whisk until smooth.

-Beat in the eggs and stir in the melted butter until blended.

-If time allows, set in the fridge for an hour or so to allow the batter to rest.

-Place a small non-stick skillet with shallow sides over medium heat. When a drop of water skitters over the surface before evaporating, add a pat of butter.

- Ladle about a tablespoon of batter into the pan and swirl it around quickly and evenly so that it forms a thin layer on the bottom of the pan. (Pour excess batter back into the bowl if there is any).

-The batter will dry pretty quickly. When the batter is no longer a liquid on top, in a minute or less, turn the crepe and cook it on the other side for 15-30 seconds. The crepe should brown only slightly and not become crispy. Repeat with the rest of the batter.

  • To serve savory crepes, fill with any combination of vegetables, cheese, ham, etc. Fold and roll. They can be eaten as is, or arranged side-by-side in a baking dish and covered with brown butter, or besciamella sauce, or tomato sauce, or any sauce you’d like.
  • To serve sweet crepes, fill with jam, honey, ricotta cheese or mascarpone cheese, Nutella, chocolate, fruit, whipped cream – in any combination. Or simply sprinkle with sugar and a bit of fresh lemon juice.
  • Alternatively, one way Italians serve crepes is to roll them up and slice them (like a basil chiffonade), then open them up and have a kind of crepe pasta – which can then be tossed with any kind of sauce.


The name itself is a puzzling one. It roughly translates to "tuna-ed veal." It actually sounded full-on disgusting to me before I ever tasted the dish, back in my days as a college student studying abroad in Tuscany. Then I tried it. Let's just say it became an instant favorite. Now, if it's summertime, and it's too warm to eat a hot main course, I'll always go for the tonnato -- from Sant Ambroeus in Southampton to Trattoria Ponte Sisto in Rome, this is my hot weather order of choice. And sometimes, if I'm feeling ambitious, or I'm having guests, I'll make it myself. It's always best that way, isn't it?

Vitello tonnato is a dish that the north of Italy can lay claim to, specifically the Piemonte region. It can also be made with pork (as in the photo above) or turkey, but veal is the classic. It's served at room temperature or chilled, which makes it an excellent summertime main course.

It's traditionally prepared a day in advance, to let the flavors really combine well. The cut of veal used is generally the eye round (a cut from the hind leg), sliced thin once it's cooked and has "rested" for a day in the fridge. The meat is braised in water/white wine/vinegar with some herbs and spices, or stock, or if you're really going thorough and old-school, you add olive oil-packed Italian tuna to the cooking liquid, and this braising liquid then becomes the base of the sauce -- this way the flavors of the two star ingredients blend and meld into a tastier whole. A homemade mayonnaise is then prepared by whisking together egg yolks, vegetable and olive oils, and a touch of vinegar as the basic base, to which the tuna is added. There is some argument as to whether or not the sauce gets slathered over all slices so that they may marinate in the sauce for several hours, or it the cooked veal gets sliced and served alongside a slightly thicker sauce for you to dip into or spread on the slices as you like. There is no argument, however, that capers are a must when serving.


For the veal:

  • 2 - 2 1/2 pounds lean veal roast, preferably top round, firmly trussed, or turkey breast or pork loin
  • 17-ounce container top-quality Italian tuna, shredded
  • 1medium-size white onion, peeled and roughly chopped
  • 1rib of celery, roughly chopped
  • 1carrot, peeled and roughly chopped
  • 1bay leaf
  • 3 sprigs parsley
  • 1 ½cups dry white wine
  • 1 1/2 cups water
  • ½ teaspoon Kosher salt
  • 10black peppercorns

For the tuna sauce:

  • 2egg yolks
  • 1cup extra-virgin olive oil
  • 112-ounce container top-quality Italian tuna in olive oil, finely chopped, with its oil
  • 2anchovies, rinsed, dried and minced
  • 1tablespoon caper brine
  • Lemon juice
  • veal broth (see above)
  • Kosher salt to taste


  1. Truss the veal with cotton string, so that it resembles a roast. Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil. Immediately reduce heat to very low, cover and simmer for 45 minutes, or until the internal temperature of the veal reaches 130 degrees.
  2. Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator, preferably overnight. (Discard the solids.)
  3. While the meat cools, put yolks in a medium bowl and beat with a wire whisk. Begin to add oil as you beat, a thin stream at first, adding more as each bit is incorporated. When a thick emulsion forms, you can add oil at a slightly faster rate.  The entire process should take 5 to 7 minutes, and you may not use all of the oil.
  4. Add tuna, anchovies and caper brine to a food processor, and pulse. Add the mayo and pulse to puree into a thick mixture. Add a few tablespoons of the veal broth to thin the sauce slightly. Add lemon juice to taste, and more broth if the sauce needs thinning. Taste for salt. The sauce should not taste overly mayonnaise-y but should be reminiscent of the best quality mayo.
  5. Remove the cooled veal from its broth, untie and cut across the grain into very thin slices. Smear the sauce on the bottom of the platter. Arrange the veal slices neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top. You can place another layer of veal and repeat, but don't do more than two layers on one plate. Cover and return to refrigerator overnight or until ready to use. Garnish with capers or fried capers, lemon, hard-boiled eggs, or sprigs of parsley. Alternatively, you can slice the veal and serve the sauce in the center of the plate or on the side.
  6. Return to room temperature before serving.

RECIPE: Saltimbocca alla Romana

It's a classic Roman dish that never goes out of style, though there are many renditions of this cucina romana staple: saltimbocca alla romana. The name saltimbocca literally means "jumps in the mouth," which is what a great version of this dish should do, in terms of flavor. The elements are simple: great quality, super thinly-sliced veal scaloppine (though the dish works surprisingly well with chicken or turkey scaloppine as well -- just don't tell any Romans I said so!). Top-quality prosciutto. Fresh sage leaf. Local white wine. Good quality olive oil and butter, and a spritz of lemon and/or white wine vinegar. And that's it. No cheese, please. And for even cooking and simplicity's sake, I don't roll the scaloppine up. Flour is negotiable: coat the scaloppine in a light dusting of flour if you'd like a more pronounced crust to the meat and a slightly thicker sauce. But really, the beauty of the preparation is also its simplicity, like most great Italian dishes.


(4 servings)

4 large slices prosciutto, thinly sliced

4 large veal scallopes, about 3/4 lb. total weight

4 fresh sage leaves

AP flour for dusting (optional)

salt & pepper to taste

6 TBS. butter

2 TBS. olive oil

6 TBS. dry white wine

Juice of one lemon or 2 TBSP. white wine vinegar

- Place a slice of prosciutto over each veal slice, so it’s just slightly smaller than the piece of veal.

- Place a sage leaf in the middle of the prosciutto and secure with a wooden toothpick.

- Dredge in flour mixed with a bit of salt and pepper, if desired

- Heat 2 TBS. butter and 2 TBS. oil in a large skillet.

- When foam subsides, add the meat, prosciutto side down.

- Brown on both sides until golden.

- Remove meat from pan and transfer to serving dish.

- Add wine to skillet, and stir to mix up the browned bits in the pan. Add lemon juice/vinegar here if desired.

- Turn up heat and let the sauce bubble for 1-3 minutes, to reduce to about 1/3 cup of liquid.

- Add the remaining 4 TBS. butter to the pan, a bit at a time, swirling to melt as you go.

- Taste and adjust seasoning, then place veal back in pan to heat through and glaze with sauce. Remove veal and place on a serving platter, pour sauce over meat, and serve.