Baked veal wrapped in prosciutto with polenta + black olive sauce

Name: Baked veal wrapped in prosciutto with polenta + black olive sauce
Yield: Serves 6
Ingredients: ¼ teaspoon ground fennel seeds; 2 teaspoons salt; ¼ teaspoon ground coriander seeds; 250 g fine polenta; 400 g small niçoise olives (in brine, not vinegar); 6 small sage leaves; 4 cloves garlic, chopped; 6 slices prosciutto; 150 ml extra-virgin olive oil; 60 g butter; freshly ground black pepper, to taste; ½ firmly packed cup red basil leaves*; 4 tablespoons small salted capers, blanched; 100 g caul fat; 75 g parmesan cheese, grated; finely grated zest of 1 lemon; 1.3 litres water; ¼ cup Clarified Butter or olive oil; 3 tablespoons Veal Glaze; 1.2 kg veal backstrap; ⅓ cup strained lemon juice; ½ teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Cooks are only ever as good as the products they use - and the providores that supply them. At MG Garage my major providores were Jamie and Barry McDonald from Fratelli Fresh, Con Nemitsas and James Demetriou from Demeos, and Vic and Anthony Puharich from Vic’s Premium Quality Meats. I can still remember Anthony’s face glowing like a baby’s when

Ingredients

Main course
Gluten-free

Ingredients

Method