Prosciutto Wrapped Veal Fillet

Fresh back from a trip to Emilia Romagna, my mood remained buoyant and bubbly for about a couple of days before domestic matters reared their needy heads and clamoured for immediate attention.  Put it this way: there was a mountain of laundry that needed to be ironed and would brook no further postponement.  Summer is very annoying like that — the heat forces us to change our clothes more often and because it’s mostly cottons and linens there is really no question of it not needing some pressing, it simply has to be done and that’s that.  I thought I would do the clever thing and take my mind off the load by watching some TV at the same time.  And that is how I watched chef Igles Corelli come up with a prosciutto-based main dish that didn’t look too difficult to make.

It requires: veal fillet cut into thick chunks, some slices of parma ham, olive oil, white wine and a length of kitchen string soaked in water (it makes it easier to handle, and it prevents it from shrinking while cooking)


Pat the meat dry on both sides.2

Here is the prosciutto (Parma ham)

3 4 Wrap a slice (or two, depending on size) of prosciutto around the chunk of veal, and secure it with the kitchen string.5Dab some olive oil on either side of the meat taking care to avoid the prosciutto.  If you prefer, you can dab only one side …
6 And then dab the other side while the meat is cooking.  The meat has to cook over a fairly strong heat.7 Season with salt and pepper while it’s cooking …8 This is what it looks like after it has been turned over.9 A glass of wine …10 Pour the wine into the pan (and NOT over the meat itself) and allow it to burn off its alcohol.11 Then place the meat in a warm oven (150°C) for about 10-15 minutes.  Less time if you prefer your meat rarer.12 While the meat is being finished off in the oven, chop a few slices of the parma ham.13 Cook them in a pan until the fat renders, and add a sprig of rosemary … if you like rosemary.  You could use sage too, or thyme.  Once the prosciutto has gone crispy, set it aside until it is time to spoon it up on top of the meat — just before serving.14 Once the meat has been taken out of the oven and allowed to cool for a few minutes, it oozes out some lovely gravy.15 And here it is, served on a bed of mixed vegetables that I had sautéd previously (carrots, onions and courgettes).16A close-up.

It tasted very nice and both children pronounced it good.  It’s not the sort of dish that has me in deliriums of delight but it’s the kind of recipe that is very useful, for instance, when you have quite a large number of people over for a meal and want to cook something that will not be too complicated to prepare but that will deliver in terms of effort.  Probably best eaten when the weather is cooler too …

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Contorni and/or side dishes, Herbs and plants, Secondi (main course, usually meat based), Uncategorized and tagged , , , , , , . Bookmark the permalink.

4 Responses to Prosciutto Wrapped Veal Fillet

  1. Anna says:

    Mmmmhhh….sembra molto buono! Finita la dieta lo proverò!

  2. Jo, You are amazing! I like to grow up cooking like you! 😀

  3. Mimi says:

    What a beautiful recipe!

  4. Love this, and I would definitely use sage for this.

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