Giada De Laurentiis: Veal and Lemon Saltimbocca
November 9, 2007
Secret Sauce welcomes TODAY's very own Giada De Laurentiis to share the secret of creating Tiki Barber's favorite veal dish, Veal and Lemon Saltimbocca.
Says Giada, "I like the Italian whole tomatoes better than the American diced tomatoes. The whole chopped tomatoes melted into the sauce in a nice way. It also needed some wine to cut the flavor of the cream. ...Tastes much better with the wine!"
Try Giada's delicious dish tonight. Here's how:
Procedure:
- Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of the chop. Top with two leaves of sage. Wrap the veal, sage, and lemon in a large piece of prosciutto and press to seal.
- Preheat the oven to 350°. Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Sauté until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and sauté for another 2 minutes. Transfer the veal to a foil-lined baking sheet and bake until medium-rare, about 10 minutes.
- Meanwhile, pour off the excess oil from the pan. Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon.
- Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, pepper, and remaining 1 teaspoon finely chopped sage. Stir until combined and hot. Place the veal on top of the sauce to serve.
- Serve immediately.
Serves 4.
Prep Time: 15 minutes | Cook Time: 15 minutes
 | Deglazing means "adding liquid to a pan to create a sauce from the meat juice cooked onto the bottom." |
About the Chef:
TODAY culinary contributor and host of Food Network's Everyday Italian, Giada De Laurentiis' passion for food began as a child when she learned to prepare recipes for her frequent family gatherings.
Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. As the granddaughter of film producer Dino De Laurentiis, she learned to prepare many of the family's recipes as well as other Italian specialties.
Giada's passion for cooking flourished through professional training at Le Cordon Bleu in Paris, where she specialized in both cuisine and pastry. Later, she moved to Los Angeles, where her experience included positions at the prestigious Ritz Carlton Fine Dining Room and Wolfgang Puck's Spago in Beverly Hills.
Giada is a private chef and caterer, as well as founder of GDL Catering in Los Angeles.
In addition to Everyday Italian, as the host of Behind the Bash, Giada takes viewers behind the scenes of six-figure weddings, high-roller Vegas soirées and Hollywood movie premieres to see what goes into creating the world's most spectacular parties. On Giada's Weekend Getaways, she heads to cities and towns that are ideal for a three-day, food-filled weekend.
Giada is the author of The New York Times' best-selling cookbook Everyday Italian: 125 Simple and Delicious Recipes and Giada's Family Dinners.
Get more recipes from Giada De Laurentiis on the web @ foodnetwork.com.
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I only prepare veal occasionally, I am looking forward to trying this recipe! Thanks so much for sharing it!
I can guarantee that all of Giada's recipies are "authentic" Italian and taste even better than what they look which is an achievement by itself!
Just try it and her food preparations will smile at you just like she does at the audience during her TV show.
How in the world does this beautiful woman and world class chef stay so thin?
Idf she doesn't disclose her secrets for that will she please invite me over for dinner so I can not only enjoy her great cooking but I will keep my girlish figure to boot!...
Why would anyone still eat veal?
I can't believe people still eat veal this day and age. (agree with Jane). it's appauling to say the least and a bad example for TODAY to have that on their show after a week long "green" special. Get with it!
You know what I am tired of people putting animals over people. For heavens sake the entire world has been eating meat from animals forever. I'm sure that somewhere there is someone who has a pet chicken and can't believe people eat that either.
This is kind of like judging what is pornographic and what is not. The simple answer is if you don't wish to see it, don't look. If you don't like veal, don't buy it. Your judgements of others are unnecessary.
this is for jane who doesn't eat meat eat the lemon
It is only due to your own ignorance if you still eat veal. Even if you could care less (but you should care if you're human) about a newborn calf taken away immediately from its mother and placed in a crate so tiny that it can't even turn around; you should know that ill and sickly calves are often given antibiotics and injected with hormones which can be dangerous to humans. In 2004 the United States Department of Agriculture began an investigation that revealed nearly 90% of veal calves are illegally fed synthetic testosterone. In addition to the illegal use of hormones, toxic substances such as clenbuterol have been found in veal calves. The illegal use of hormones and toxins found in veal are threats to human health. Many calves become ill because they are given a liquid diet that is purposely deficient in iron and fiber to produce borderline anemia and create a desired meat color and taste. They are tethered by their necks to limit muscle development resulting in more tender meat. Still happy about torture?
IF GOD DIDNT WANT YOU TO EAT ANIMALS HE WOULDNT HAVE MADE THEM OUT OF MEAT. DO YOU WEAR LEATHER AT ALL? DO YOU HAVE A PURSE OR SHOES? DO YOU USE LIPSTICK? OR ALMOST ANY HOUSEHOLD CLEANING PRODUCT? I UNDERSTAND THE IDEA OF VEAL . I FEEL THAT THE ANIMALS SHOULD GET BETTER TREATMENT. BUT I DO NOT USE IT. I AM FROM A FAMILY OF HUNTERS WHO DO NOT "THRILL KILL" WE HAVE EATEN EVERYTHING MY FATHER BROUGHT HOME. WE HAVE GAVE THANKS TO THE ANIMALS WHO HAVE GIVEN THEIR LIVES SO WE COULD EAT. EVEN IF ITS BEEF FROM THE STORE. I CAN NOT BELIVE THAT SOME PEOPLE ARE SO SMALL MINDED THAT ALL THEY WANT TO DO IS POINT OUT WHAT OTHERS ARE DOING WRONG.. FOR PETES SAKE LIVE YOUR OWN LIFE AND MOVE ON.. THIS IS NOT A SOAP OPERA .. OR IS IT?? THINK ABOUT IT WOULD YA? IF YOU BELIVE SOMEONE IS DOING WRONG AND YOU THINK YOUR A CHRISTIAN THEN PRAY QUIETLY FOR THEM DONT RUN YOUR MOUTH BASHING THEM , IT MAKES YOU JUST AS BAD OR WORSE. ME I AM NOT A CHRISTIAN OR ANYTHING ELSE. I BELIVE IN GOD. PICK YOUR BATTLES CAREFULLY AND USE COMPASSION...
P.S. GIADA IS AN AWSOME COOK. AND YOU CAN USE CHICKEN OR DUCK IN THIS RECIPIE INSTEAD OF VEAL. HAVE A WONDERFUL DAY..
P.S. GIADA IS AN AWSOME COOK. AND YOU CAN USE CHICKEN OR DUCK IN THIS RECIPIE INSTEAD OF VEAL. HAVE A WONDERFUL DAY..
P.S. GIADA IS AN AWSOME COOK. AND YOU CAN USE CHICKEN OR DUCK IN THIS RECIPIE INSTEAD OF VEAL. HAVE A WONDERFUL DAY..
We've had all kinds of protests about all kinds of things. If you feel sorry for the animal than do not eat it. become a vegan. Personally I love meat and I find the younger the meat the more tender it is. If you don't like it live in antiartica and live on the ice. I know that plants have feelings too. They have proved that when you cut a leaf from a plant and x-ray it the leaf shows up whole. Can you just imagine what it happining inside you as you eat your greens like lettuce, cucumbers and your salads. The vegies must be inside you screaming.
Just get real and mind your own business. Don't be a jihadist.....
Jennifer is correct in explaining the cruelty and inhumaneness in which veal calves are taken from their mother at 1-day old and forced to live in tiny crates and given inadequate food to keep their meat tender and white, so that they can't really even stand up they are so anemic. We should no longer tolerate such cruel practices to a tiny newborn animal. Where are all you "right-to-lifers?"
There are so many other wonderful choices of food out there--why would a well known chef propagate the brutal practice of veal preperation and promote this as a wonderful dish. Be honest about your practices as a professional--don't be a hypocrite. Let people really know what happens to these precious babies--our own creatures of God. Would you raise and slaughter an animal like this for your own consumption? I'm not advocating a strictly non-meat diet--but please make humane choices. Only we can speak for the animals. Thank you.
HAVE YOU SEEN THIS SO CALLED CRUELTY TO ANIMALS CRAP YOU TALK ABOUT? Have you eaten meat at all in your life from the time you were born till now? Have you drank milk or eaten eggs? ALL FROM ANIMALS. Is this cruel too, making a chicken poo an egg out it's butt, or yanking on an utter? GOD SO LOVED THE WORLD HE CREATED ANIMALS AND MAN.
good lord people, if you dont like veal then dont eat it, stop bashing on people that do. im sure that everyone does SOMETHING out there that not everyone agree's with, we all have different opinions but that doesnt mean we go and bash on you. live your life how you chose just stop being so rude and closed minded to people who DO live their life!!!! jeez
To JANE, the tree hugging close minded idealist, the fact that you specifically oppose veal is so plain stupid. Every other animal you eat is horribly tortured before slaughtering to this day, so shut up! If animal cruelty is your hang-up, don't eat ANY meat. Chicken get boiled alive, cows get hung upside down and slit in the throats, calfs for veal are taken away from the parents early... blah blah. Don't you understand the concept of raw nature? Humans are animals too, and BELIVE me, animal prey can suffer much hasher fates under the hands of a hungry lion, for example, which gives no shit about animal cruelty. BOTTOM LINE- if you want to feed all the millions of people in America by providing meat for all the fast food, supermarkets, butchers, etc.... then gently laying cows to a painless death before slaughtering them is not an option. As cold as it sounds, its also a matter of product efficiency - cutting as much meat in as little time. If you don't like to idea you may as well take on capitalism too
And as for raising animals in poor conditions (i.e. poor food, spaces), we wouldn't be able to feed to a nation if we kept every calf in its own spacious cage. I mean come on, these aren't pets here, you give them a cell or cage with too much space, and if you give them excersize and good food, how much usable meat do you think will be on those thighs and loins, with all these new tough muscles? We wouldn't get much meat at all, now would we? ANd of course, it would just require the slaughterhouses to raise and kill more and more veal to make up for the fact that "humane" conditions may create a happier animal, but much less usable meat, and of course much less people are fed, and it takes way too long to replace that deficiency. It's not all about how animals feel.. or how to point out what we're doing wrong... I know it sounds cold but grow up. This is the real world, If it bothers you, I believe thats why God said we should always say thanks for any animal that sacrifices its life for our nourishment.
To quote the venerable Homer Simpson
MMMMMMMMM VEAL!
I logged in only to voice my disappointment in Giada. Someone who is that good a cook doesn't need to use veal which is exceptionally CRUEL. Sorry but I turned off your show the first time you made it...you AND Rachel Ray. Not a vegan but I try to walk softly on the planet....
I'm with Homer.
This tree hugging business is fine and dandy, but realize people that we are on a cooking show- not vegan tree loving party. This is about cooking. All this crap is just plain silly. Voice your opinions to people who care.
I'm with Chuck, Dan, and Homer Simpson!! Viva la Veal!! I'm going to eat your portion too....yum. I find it wonderfully appealing when I hear the screaming of the calves with every bite I take! Perhaps I'll produce a movie for Jane and all the others called "Silence of the Calves!" Enjoy veal, eat veal, Ali McVeal.
Veal rocks!! I can't wait to try Giada's recipe.
How come no one is ranking on Tiki Barber, its his fav dish. All this about meat, what about the fish, shrimp, etc.
Great. Thanks!
Has anyone tried this recipe? I just want to know how it taste. Why does everything have to be a soapbox for you people to rant about? So the recipe, anyone? How is it?