Submitted By:from n/a.
This recipe comes from our good friends Judith Dunbar Hines and Rick Delby at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: The Encycolpedia of Herbs, Spices & Flavorings Elisabeth Lambert Oritz.
- 8 thin veal scallops (or 4 chicken breasts)
- 8 slices dry-cured ham, preferably proscuitto
- 8 large fresh sage leaves
- to taste, ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup marsala
Serves / Yields
With a meat mallet, pound the scallops (or chicken breasts) until very thin. (If using chicken, then cut each piece in half to make 8 equal size pieces). Lay one piece of ham on each, top with a sage leaf and season with pepper (salt will be unnecessary because the ham will be salty). Roll tightly and secure with a toothpick, small skewer, or tie with the kitchen string. Heat the oil and butter in a heavy skillet and brown the rolls over moderate heat until they are nicely browned, then pour in the wine and bring to a simmer. Cover and cook over low heat 10-15 minutes. Serve hot, with buttered pasta. Garnish the plate with some fresh sage leaves—this is especially pretty with the variegated spices.