Jamie’s Italian…inspiration.

Owen and I went on a date to Jamie’s Italian Restaurant in Pitt Street a few months ago. We were both just like children at a zoo, our eyes dancing around excitedly taking it all in. The restaurant simply oozes Jamie, from the simple Italian décor to the rustic bread ‘stations’ and fresh veggies, pasta and garlic plaits hanging from the roof. If you haven’t been, I urge you to go! The food is very reasonably priced, and the food is simply delicious. One of the dishes we tried was Veal with Prosciutto, Sage, Cherry Tomato Salad and Dressed Rocket (or something to that effect). Every mouthful was bursting with flavour, and the fresh sweet tomatoes and bitey rocket complement the full flavours of the schnitzel. We have tried to recreate this simple yet inspiring dish, and whilst we cooked it without his recipe, all the credit goes to Jamie Oliver.
Veal with Prosciutto, Sage, Cherry Tomato Salad and Dressed Rocket.

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4 veal schnitzels (or beef)

12 large sage leaves

4 slices of prosciutto, cut into quarter strips

Salt flakes and pepper

1 punnet of cherry tomatoes

6 mint leaves, chopped finely

Olive oil (extra virgin)

120g baby rocket

Juice of 1 lemon

1. Put a piece of baking paper on a cutting board. Place the schnitzels on top, and season with salt and pepper.

2. Press 4 sage leaves gently into each piece of meat, spread evenly apart. Press each quarter of the prosciutto between the sage leaves. Cover with another piece of baking paper, and using long glass or wooden spoon gently pound the meat. This helps the flavours infuse into the veal.

3. Meanwhile, cut cherry tomatoes in half and place in bowl. Add a dash of olive oil and season with salt and pepper. Sit aside.

4. Place the washed rocket in a bowl and squeeze on the juice of a lemon. Add enough oil to coat the salad, and season with salt and pepper. Taste and adjust seasoning and oil as necessary.

5. Heat a griddle pan to a medium-hot heat, add a splash of olive oil and place veal schnitzels in sage and prosciutto side down. Cook until the prosciutto turns slightly crispy and the upside steak is beading with blood. Turn over and cook for seconds, just until it is sealed. Remove immediately and place in foil to rest.

6. Plate the schnitzel and place the tomatoes in a rustic line across the length of the steak. Grab a handful of dressed rocket and pinch it on the plate for height. Serve immediately.

Mr McDonald’s remarks… “Delicious…and it would go well with a tasty glass of red”…. (He even licked the plate, and his knife and fork!!).

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