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

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