I don’t have many cookery books (at least not compared to many of you), and I do not use the ones that I do have very often. There is one exception, and that is my collection of Biba Caggiano books. By now I’ve probably cooked the majority of recipes in there, but there are still some that I haven’t tried. This recipe for fast stuffed veal bundles from “Modern Italian Cooking”, the first of her books that I owned and the one that got me started on Italian cooking, is one that I only recently tried for the first time. Perhaps because I thought it was too similar to Saltimbocca alla Romana, which is on the next page and one of my favorites. The main differences are that saltimbocca are never rolled up but always served flat, and that these stuffed veal bundles are cooked in a tomato sauce. They also take a bit longer to cook than saltimbocca.
The result was very nice with a lot of flavor, although I did think the sauce was perhaps a bit strong for the delicate flavor of the veal. Next time I will try to substitute some of the tomato sauce with veal or chicken stock. You could also make these bundles with chicken or pork if you prefer. I made two adjustments to Biba’s recipe: I used clarified butter instead of a mixture of butter and olive oil, and I used pureed canned tomatoes instead of tomato sauce.
2 veal scaloppine, pounded thin, about 100 grams (3.5 oz) each
2 slices prosciutto
freshly grated parmigiano reggiano
2 Tbsp butter, preferably clarified
60 ml (1/4 cup) dry Marsala
240 ml (1 cup) canned tomatoes, pureed in the food processor (or 120 ml tomatoes and 120 ml stock, see comment above)
1/2 Tbsp minced fresh flat leaf parsley
1 clove garlic, minced
salt and freshly ground black pepper
Serve on warm plates. Do not forget to remove the toothpicks.
A light Italian red such as a light Chianti would work well with this, or a hefty Italian white such as a Greco di Tufo. The wine should have good acidity to go with the tomato sauce, and enough body to go with the meat. A strong oaky red would overpower the delicate flavor of the meat, and may clash with the tomatoes.