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Chef Nicholas Bruzzano’s Gluten Free Pasta Saltimbocca


Posted on January 25, 2017

  • Cook Time :
    30 min
  • Ready Time :
    30 min
  • Servings :
    4-6

Ingredients

  • 8 oz. bag Al Dente GF Pasta
  • water and salt
  • 1 Tbsp. olive oil
  • 4 oz. prosciutto torn into pieces
  • 12 oz. veal scallopini cut into bite size pieces
  • 1 1/2 Tbsp. minced sage
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1/4 teaspoon gluten free flour
  • juice of 1/2 small lemon
  • 1 Tbsp. butter
  • fresh ground black pepper
  • 4 sage leaves
  • grated parmesan cheese

Directions

Fill a pasta pan with water, add salt (should taste like the sea) and heat on high. As you wait for the water to boil, heat 1 tablespoon of oil on medium high. Add the veal and brown. After about 2 minutes, turn the veal to low. In another skillet turn the heat to high, add the prosciutto and stir. When the prosciutto is crispy, add the veal and turn the heat off. Put the wine and stock in the pan where the veal juices are and turn to high. Dissolve the flour in 1 tablespoon of stock and whisk into the sauce. Add lemon juice and 1 tablespoon of butter to the sauce and whisk. Add 1/2 the sage to the sauce and 1/2 to the meat mixture. Put 1 tablespoon of olive oil in a small sauce pan and turn to high.The water should be boiling at this point so add the pasta to the water. Watch it closely and make sure you test it after 2 minutes. You want it to be a little harder than al dente because it will continue to cook when you add the sauce. I take mine out at about 2 1/2 minutes. While the pasta is cooking, put the sage leaves in the pan with oil and fry. When crisp, remove and put on a paper towel. The pasta should be done by now so drain it in a colander and then put the pasta back in the pan and add the meat and sauce. Stir gently to mix and immediately spoon it onto 4 plates. Spoon any excess sauce over each dish. Add cracked pepper, grated parmesan cheese and a fried sage leaf on top of each plate and serve immediately.