Saltimbocca with Grilled Radicchio

sbs.com.au

Russell

Use pork steaks not veal

2 small radicchio

2 tbsp olive oil

1 tsp balsamic vinegar

8 slices prosciutto (not too thinly sliced)

4 veal escalopes (90 to 100 g each), tenderised

1 small bunch sage leaves (larger leaves preferred)

plain flour

salt and black pepper

60 g butter

½ cup (125 ml) white wine

dried parsley, to serve

shaved parmesan, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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