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Ingredients |
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1/2 |
cup dried porcini |
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- |
warm water for soaking mushrooms |
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3 |
Isernio's Hot Italian Sausages |
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6 |
slices veal scaloppini (about 6 ozs. each) |
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1 |
tbsp. flour |
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2 |
tbsp. olive oil or butter (or half and half) |
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1 |
tsp. minced garlic |
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3 |
ozs. prosciutto, coarsely chopped |
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1/2 |
small onion, sliced |
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1 |
stalk celery, coarsely chopped |
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2 |
cups warm chicken or veal stock |
Method |
 Soak the mushrooms in a little warm water and let stand for 30 minutes. Take the skin off the sausages. |
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Beat the scaloppini slices with a cleaver until very thin and as large as possible - taking care not to tear the meat. Lay the meat flat on a board so that it forms one large sheet. Place the three sausages end-to-end down the
center of the meat. |
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Squeeze the water out of the mushrooms and place them around the sausages. Strain and reserve the mushroom soaking liquid. Wrap the veal around the sausages-mushroom mixture and tie it with a piece of string along the
length to hold it together while cooking. Coat lightly with flour. |
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Melt the butter and/or oil in a skillet that will hold the meat without crowding it. Add the prosciutto, onion and celery. When the onion is translucent, carefully place the wrapped sausage roll in the center of the skillet. |
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Add the chicken or veal stock, as well as reserved mushroom soaking liquid (meat should be about half covered) and simmer, uncovered, over very low heat for about 2 hours. Should the liquid evaporate, add a few more spoonfuls, but be careful not to
make the sauce too watery. At the end of the cooking time, the sauce should have the consistency of a regular pasta sauce, for which it is extremely well suited. |
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Serve the dish hot, sliced and surrounded by mashed potatoes or pasta that has been sauced in the cooking liquid. Spinach sautéed in olive oil and garlic is a perfect vegetable accompaniment. If serving potatoes, use the
cooking sauce to drizzle them and the slices of meat. |
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