with Executive Chef Romeo Bantiling, OGGI Steak & Bar Restaurant at Legend Hotel Saigon
Prosciutto, which means ham in Italian, has been salted and air-dried for a period of two years. After curing, prosciutto is sliced into paper-thin pieces that are slightly transparent. It is eaten uncooked and is often used on charcuterie plates or wrapped around fruit and vegetables. It can also be used in salads or pasta dishes.
Ingredients: serves 5
- 600g veal tenderloin (clean and portion the veal)
- 60g prosciutto
- 200g potato noisettes
- 1/2 cup veal demi-glace
- 150g caramelised prunes
- 150g carrot noisettes
- 30 ml olive oil
- 150g caramelised shallots
- 1/2 cup cocoa Marsala jus
- 5 slabs of crispy Jabugo ham leaves from
- 5 rosemary twigs
- Salt and pepper to taste
- Season veal tenderloin, wrap with proscuitto ham, and then sear in olive oil for three minutes on both sides.
- Reduce with Marsala wine, veal demi-glace and cocoa powder to a thick and then set aside.
- Cook potato and carrot noisettes, caramelised shallots and caramelised prunes in a saucepan.
- Pour the sauce on the centre of the plate, then place the veal and arrange all garnishes. Place crispy Jabugo ham on top of the veal, as shown.
This main-course dish is offered on the four-course Western dinner menu at OGGT Steak & Bar restaurant at Legend Hotel Saigon, 2A-4A Ton Duc Thang St, District 1, HCM City. Tel: (08) 38233333.