Ponte Vecchio Restaurant's Veal Ponte Vecchio

From the Ft. Lauderdale Sun-Sentinel

You can prepare the Veal Balls and the sauce several hours ahead. Just remember to

remove the veal from the refrigerator about 40 minutes before baking and serving.

Tomato Sauce

12 ounces (1 1/2 cups) San Marzano canned tomatoes (we used Progresso brand)
1 small onion, chopped
2 medium garlic cloves, chopped
4 medium mushrooms, sliced
2 ounces veal demi-glace
4 large fresh basil leaves, cut into julienne strips
1 tablespoon chopped fresh parsley
Salt and fresh ground pepper to taste

Veal Balls

2 large, very thin veal scallops (ours were about 5 ounces each)
4 thin slices prosciutto (about 2 ounces total)
2 ounces buffalo mozzarella
1/4 cup grated Parmigiano-Reggiano
4 small mushrooms, sliced
4 teaspoons chopped fresh parsley
Salt and fresh-ground black pepper, to taste
1 large egg
1 tablespoon water
½ cup plain dry bread crumbs (we used Progresso brand)
¼ cup fine-chopped blanched almonds
1 tablespoon olive oil

To make sauce: Place all the ingredients in a non-reactive heavy saucepan over medium-high heat.

Bring to a boil, reduce the heat and simmer 45 minutes until reduced and thick.

To make balls: Meanwhile, pat the veal slices dry with paper towels. Layer half the prosciutto atop both pieces of veal. Divide the mozzarella, Parmigiano, mushrooms and parsley between the two pieces of meat placing it in the center of each scallop. Season with salt and pepper. Carefully fold the veal around the filling to make balls (we used toothpicks to hold the meat around the filling).

Lightly beat the egg with the water in a dish. Combine the crumbs and almonds in another dish.

Dip the veal balls in the egg wash then the crumbs, covering the entire ball.

Place in a baking dish. Brush lightly with the olive oil.

(Can be refrigerated at this point. Remove from the refrigerator about 40 minutes before baking.)
 

Preheat the oven to 400 degrees. Bake the veal about 20 minutes if not refrigerated and

about 30 minutes if refrigerated, turning once or twice so all sides are lightly brown.

Fold two 15-inch-square pieces of parchment in half. Cut from the folded side following an imaginary line that resembles a question mark. When you open the parchment it will look like a large heart.

Place a piece of veal in the center of each and surround it with half the sauce. Fold the top

over the food. Start at the fold and fold the edges overlapping as you go. Fold the tip of the

packages several times to secure the closing. Repeat with the other package.

Place in a baking pan and bake at 400 degrees an additional 5 to 7 minutes.

 Serve the veal in the parchment (en papillote) to open at the table. Makes 2 servings.

We are fortunate that our butcher carries veal demi-glace. You can substitute a heaping teaspoon of

Better Than Bouillon Chicken Base and about 1/3 cup water.

Available in most supermarkets in the specialty cheese aisle packed in water.