Veal escalopes with prosciutto and chicken livers.

Scaloppine alla Perugina - Veal escalopes with prosciutto and chicken livers.

Ingredients
Serves 4
450g of thinly sliced veal fillet/scaloppine
55 g of prosciutto, diced finely
3 salted anchovies, bones removed
1 chicken liver, chopped as finely as possible
2 cloves of garlic, minced
8 sage leaves, finely chopped
1 tablespoon capers
the juice and zest of half a lemon
half glass dry white wine
plain flour, for dredging
a few sprigs of parsley leaves picked and chopped finely
a few tablespoons of extra-virgin olive oil
salt and freshly ground black pepper

Chop the prosciutto, anchovies, chicken liver and sage leaves as finely as possible.
In a sauté pan, heat the olive oil and cook the anchovies, prosciutto, chicken liver and sage leaves for 3 minutes.
Add the capers, lemon zest and lemon juice.
Stir constantly until all the ingredients are combined and soft.
Season with salt and pepper.
Add the white wine and leave to reduce for a minute or two.
Add a tablespoon of butter and mix well.
Set aside and keep warm.

Dust the veal fillets with the flour.
In a large pan, heat the olive oil and butter on a high heat.
Cook the veal for a minute on each side.
Season with salt and pepper and transfer to a plate.
Serve the veal and pour the sauce on top.
Scatter parsley leaves on top.
Serve with rosemary potatoes.

MORE:
- Scaloppine di Pollo alla Perugina - Italian Market
Chicken Fillet with Prosciutto, Chicken Liver and Lemon

Lamb lagoto by Jamie Oliver.

Lamb lagoto | Jamie Oliver:
This traditional Greek recipe always amazes people with its simple but bold Mediterranean flavours.
Ingredients
1 head garlic , unpeeled
4 tbsp extra virgin olive oil
2 kg boned leg of lamb , trimmed and cut into 5cm pieces
6 plum tomatoes , peeled and roughly chopped
1 400g tin chopped tomatoes , or
1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried mint
1 1/2 lemons , Juice of

Method
Place the whole garlic head in a saucepan of boiling water.
Simmer for 15–20 minutes or until softened.
Remove, drain on paper towel and allow to cool slightly.
Squeeze each clove of garlic into a mortar and pound to a rough paste with a pestle.
Heat the oil over medium heat in a large saucepan and sauté the lamb for 5–7 minutes or until browned on all sides.
Stir in the tomatoes, tomato purée, oregano, mint and garlic.
Season generously with sea salt and freshly ground black pepper.
Add enough water to just cover the stew and simmer for 1½–2 hours or until the lamb is tender and sauce has thickened.
During the last 15 minutes of cooking, stir in the lemon juice. Serve with chips.
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Meat pie.

Baked by Brian!