Saltimbocca and Sprouts

Saturday 15 November

The overabundance of prosciutto lent itself to a very easy solution: saltimbocca. We had frozen four slices of veal scaloppine from Antipastos, and folded around the prosciutto and a few tender sage leaves from the indoor herb garden pot, they made a nice tender dinner. Since the veal had been frozen, it was a bit wetter than the best fresh, so we did the step of flouring them to insure a crispy crust. (Barbara generally distrusts this procedure since it can lead to a raw flour taste, if entrusted to less than expert hands. But Holt's hands are expert, if you get my drift.)

To accompany: some nice spouts from a sprout-tree, that bit of winter greenery, bought at the market this morning. Braised in a little butter, then chicken stock, carefully watched (see below), and finished with a great grating of lemon zest.