I have never cooked with wine before, but of course I really wanted to ignite my pot on fire just cause it looks cool.. lol ! Anyways, I found a recipe for veal Saltimbocca and I tweaked it a little bit to make this yummy veal stew a bit healthier by omitting the prosciutto and butter. Addition of tomato paste, and a bit of water to the wine for the sauce, means you won’t have the pot on fire, but still it makes a really delicious weekend lunch!
- 1/2 cup of dry white wine (I used South Island’s Sauvignon Blanc)
- 200g mini Roma tomatoes
- 1/2 bunch of continental parsley
- 1/2 bunch of sage
- 200g veal medallions
- 1 garlic clove
- 1 tablespoon of tomato paste (optional, but I found it’s a lot tastier with it)
- Plain flour for dusting
- Olive oil
1. Dust the veal medallions and sage leaves with flour, just enough to coat both sides of them.
4. Place the medallions in the oven for 10 mins at 180C so that they are cooked through.
5. In the same pan that you used to fry the medallions, add the white wine, cherry tomatoes with crushed garlic.
6. Stir and add the tomato paste.
7. Give the sauce a stir every now and then.
8. Add three tablespoons of water and stir.
9. Cover with lid and simmer for about 6 minutes, stirring often.