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eggplant salt extra-virgin olive oil sage chicken freshly ground black pepper Italian Prosciutto unsalted butter flour garlic white wine chicken Italian plum tomatoes cheese tomato sauce
Viewed: 51 - Published at: 2 years agoIngredients
- 1 medium eggplant (about 1 1/4 pounds)
- Salt
- 6 tablespoons extra-virgin olive oil, or more as needed
- 8 to 12 fresh sage leaves, optional, plus more for decorating the plates
- 4 portions Veal, Chicken, Turkey, or Pork Scallopine (see page 248)
- Freshly ground black pepper
- 4 slices (about 2 ounces) imported Italian prosciutto
- 5 tablespoons unsalted butter
- All-purpose flour
- 6 cloves garlic, peeled
- 1/2 cup dry white wine, see page 246 for guidance
- 1 cup hot Chicken Stock (page 74) or canned reduced-sodium chicken broth, or as needed
- 1/4 cup canned Italian plum tomatoes (preferably San Marzano), seeded and chopped
- 5 ounces Italian Fontina cheese, cut into thin slices
- 2 tablespoons Tomato Sauce (page 151, or use another) or liquid from the canned tomatoes
Method
- Trim the stem from the eggplant.
- Remove strips of peel about 1 inch wide from the eggplant, leaving about half the peel intact, and cut the eggplant into 1-inch slices.
- Sprinkle a baking sheet with salt.
- Arrange the eggplant slices over the salt and sprinkle the tops with salt.
- Let them stand until both sides are wet, about 30 minutes.
- Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
- Preheat the oven to 400 F. Wipe the baking sheet clean and oil it generously, using about 3 tablespoons of the oil.
- Arrange the eggplant slices on the baking sheet and turn to coat them with oil.
- Roast until tender and well browned, turning them and rotating them in the pan as necessary, about 20 minutes.
- Remove and cool.
- Increase the oven temperature to 450 F.
- Lay one sage leaf, if using, over the center of each scallopine.
- Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt.
- Cover each scallopine with a piece of the prosciutto, and tap the prosciutto with the back of a knife so it adheres well to the meat.
- Heat 2 tablespoons of the remaining olive oil and 2 tablespoons of the butter in a heavy, wide skillet over medium heat.
- Dredge the scallopine in flour to coat both sides lightly.
- Tap off excess flour, and add as many scallopine to the skillet, prosciutto side down, as will fit without overlapping.
- Cook just until the prosciutto is light golden, about 2 minutes.
- (Overcooking will toughen the prosciutto.)
- Turn, and cook until the second side is browned, about 2 minutes.
- Remove and drain on paper towels.
- Repeat with remaining scallopine, adding more oil if necessary.
- After removing the last scallopine, pour in the remaining tablespoon of oil and scatter the garlic in the skillet.
- Cook, turning, until golden brown, about 3 minutes.
- (Lower the heat, if necessary, so the bits of flour that stick to the pan dont burn while the garlic is browning.)
- Pour the wine into the skillet, bring to a boil, and boil until almost completely evaporated.
- Pour in the stock and drop in the remaining 3 tablespoons butter.
- Bring to a boil, stir in the chopped tomatoes, and boil until the sauce is lightly reduced and glossy, about 4 minutes.
- Meanwhile, arrange the scallopine side by side in a baking dish.
- Cover each with eggplant, cutting or tearing the slices as necessary to cover all the scallopine more or less evenly.
- Top with the Fontina slices, dividing them evenly.
- Dot the top of each Fontina slice with a dab of tomato sauce.
- Pour the pan sauce around the scallopine.
- Bake until the cheese is melted and lightly browned in places and the sauce is lightly thickened, about 10 minutes.
- Divide the scallopine among warm serving plates.
- Spoon the saucethrough a strainer, if you likearound the scallopine.
- Decorate the plates with sage leaves, if desired.
