Prosciutto-wrapped Monkfish sous-vide

Simple but delicious: monkfish wrapped in prosciutto di parma. Slightly crispy prosciutto on the outside, tender juicy fish on the inside. If you don’t have a sous-vide water bath, you can get a similar result (still great but not as juicy) with an oven and an instant-read meat thermometer. Ingredients For each serving 120 grams (4 oz) monkfish fillet (Dutch: zeeduivel; French: lotte; Italian: rana pescatrice, coda di rospo) 2 thin slices of prosciutto di parma salt Preparation Ask your fishmonger to remove the slimy skin. Rinse the monkfish under cold running water and pat dry with paper towels. Cut into … Continue reading Prosciutto-wrapped Monkfish sous-vide

Saltimbocca alla Romana (Veal scaloppine with prosciutto and sage)

Saltimbocca literally means “jump in the mouth” because it’s so delicious. Fortunately, it’s just as easy to make them as they are delicious. There are many variations of saltimbocca, some even substitute veal for chicken or pork, but the constant factor is the mouth-watering combination of tender veal scaloppine with prosciutto di Parma and fresh sage. Some use butter, some use olive oil. Some use flour to dust before cooking, others don’t. Some cook the prosciutto side first, some the veal side. Some put the sage on the outside, others on the inside. Some use veal or chicken stock for … Continue reading Saltimbocca alla Romana (Veal scaloppine with prosciutto and sage)