Firehouse Chef: Mario Manfredini makes veal saltimbocca
1 veal cutlet
seasoned flour (salt/pepper in all-purpose flour)
2 Tbs butter
2 Tbs extra virgin olive oil
1 slice Prosciutto di Parma
1 slice thinly sliced eggplant
1 slice fresh mozzarella
1/2 cup dry white wine
1/2 cup chicken stock
4 Tbs marinara sauce
Thinly slice eggplant and saute in olive oil. Pound veal cutlet and dredge in seasoned flour. Sauté veal in half unsalted butter, half olive oil for approximately two minutes per side. Once you flip the Veal, layer with eggplant, prosciutto and mozzarella. Add 1/2 cup dry white wine, chicken stock and marinara sauce. Cover with lid until the cheese melts. Garnish with fresh basil.
28 oz San Marzano tomatoes
3 Tbs extra virgin olive oil
8 cloves garlic, smashed
1/4 tsp crushed red pepper (more, depending on your heat level)
salt and pepper to taste
fresh basil for garnish
On medium heat, add olive oil with garlic and crshed red pepper. Once the olive oil becomes aromatic, add the tomatoes (I like to crush the tomatoes by hand). Salt and pepper to taste. Allow the sauce to simmer for at least an hour. Add the fresh basil when you are ready to serve.
1/3 cup of vodka
1/2 cup heavy cream
1/3 cup Parmesan cheese
Add ingredients to pre-made marinara sauce.
Serving with 1 lb cooked pastat, your choice. Garnish with fresh basil and grated parmesan.
Mario’s Marinara is available online at:
It is listed under Spaghetti Sauces