Ingredients

4 Gourmet Direct Veal fillets (trimmed of any silver skin, Seasoned with Pepper – no salt as Parma is salty)

1 packet Gourmet Direct Prosciutto

Fresh Sage

Layout Prosciutto ham and top and tail two fillets on top. Lay on three leaves of fresh Sage and roll up tight.
Saute in pan until sealed.  Wrap each fillet in a bonbon of baking paper and finish in a moderate oven (160°C with fan) for 6 – 8 minutes – Allow to rest.

Serve with Tomato Marsala Jus.

Tomato Marsala Jus

2 Fresh Tomatoes – skinned, seeded and diced
½ Onion diced finely
½ Clove Garlic
1 Cup new Baby Peas
25 mls of Marsala
½ tsp Tomato Paste
½ Cup Beef stock
1 Knob of Butter or Olive oil

Saute onion in butter, add Tomatoes and Peas, add Marsala and Tomato Paste with Stock and allow to reduce to a sauce consistency.
Serve with fresh Tagliatelli and garnish with fresh Rocket.

Serves 4

©Recipe created and supplied for Gourmet Direct by Graham Brown – Contact Graham at his Christchurch cooking school.
graham@thecookhouse.co.nz