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Text 35165, 57 rader
Skriven 2013-03-22 20:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Picnic 303
==================
 -=> Dale Shipp said to Janis Kracht <=-

 JK> Understand Burt - that sounds good to me, let's see if 
 JK> others have problems with the idea.
 DS> Sunday as the "main" picnic day will be fine with us.

Likely it'll be as many of the recent picnics one of
those wandering around eating random things at random
times weekends, and the most feasty meal will just
happen to be Sunday when the Fords arrive. Anyhow, it's
always extra festive when the Fords show up, whenever
that is.

 DS> We have booked the Thomas Farm B&B again.

I've asked Janis about staying in the living room as
before, but if someone more needy should show up, I might
want to get a room at the B&B. Also, once I've figured
out my Boston obligations and whether there will be time
to visit Nancy in Rochester beforehand, I might ask for
a ride from or to Maryland.

Saltimbocca Romagnolis' Table
categories: Italian, main, celebrity
serves: 6 but not generously 
 
1 1/4 lb veal scallops, 1/8" thick (12 of them)
1/4 lb prosciutto, sliced thin 
12 sage leaves 
6 Tb sweet butter 
s&p 
[optional, 2 oz white wine & juice of half a lemon.
The cookbook doesn't list these ingredients, but
that's what the Romagnolis' Table restaurant did] 
 
Make sure there are 12 pieces of prosciutto, otherwise
cut them up and apportion them appropriately.
 
Pound the veal so that they are of an even thinness. 
 
Put a sage leaf on each cutlet. Cover with prosciutto.
Roll each cutlet up and fasten with a toothpick. 
 
Melt 3 Tb butter in a big saucepan and cook veal rolls
over medium heat just until they turn white; keep
turning until all surfaces have turned white. Remove
the veal to a platter or plates and keep warm.
 
Melt the rest of the butter into the saucepan and scrape
up the browned bits. Pour this over the veal and serve.
 
NOTE: at the restaurant, they deglazed the pan with wine
and lemon and poured the deglacage over the veal as a sauce. 

source: Romagnoli's Table, as witnessed by me
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