Recipe: Prosciutto Wrapped Veal Tenderloin with Ricotta and Olive Mashed Potatoes

PROSCIUTTO WRAPPED VEAL TENDERLOIN

Oh, my... not only is this dish beautiful, it's also a stunning main dish bursting with flavors, sweet veal with salty prosciutto and herbal sage leaves.

8 to 12 thin slices prosciutto
24 to 36 fresh sage leaves, torn
2 1/2 lbs veal tenderloin
2 tsp cracked peppercorns
2 tsp grated lemon zest
2 Tbsp olive oil
6 cloves garlic, sliced
1/4 cup Marsala
2 cups chicken or veal stock
2 Tbsp butter, diced
Salt and freshly ground pepper

Lay 4 slices prosciutto overlapping on a sheet of parchment paper. Scatter prosciutto with sage leaves (amount will depend on how many tenderloins you use). Place tenderloin across prosciutto slices at one end and season with cracked pepper and lemon zest. Using paper as a guide, roll prosciutto and sage leaves around tenderloin. Tie in three places with string. Repeat with remaining tenderloin.

Preheat oven to 400 degrees F.

Heat oil in a skillet over medium-high heat. Add garlic and cook for 30 seconds or until beginning to turn golden. Remove garlic from skillet.

Add tenderloins to a skillet in batches. Cook for about 1 minute per side to crisp prosciutto. Transfer to a roasting pan. Scatter garlic over veal.

Roast veal for 20 to 25 minutes, or until tenderloins are just pink. Remove to a carving board and let rest for 5 minutes.

Add Marsala to skillet while veal is resting. Bring to a boil over high heat and boil until Marsala has reduced to 1 Tbsp.

Add stock and boil for 5 minutes, or until beginning to thicken - mixture should lightly coat back of a spoon.

Reduce heat to low and whisk in butter. Season with salt and pepper.

Slice tenderloins and serve with sauce.

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RICOTTA AND OLIVE MASHED POTATOES

These mashed potatoes go perfectly with the veal. Use Kalamata olives if you can find them.

2 lbs Yukon Gold potatoes, peeled and halved
1/2 cup hot milk
3/4 cup ricotta cheese
1/2 cup black olives, pitted and chopped
Salt and freshly ground pepper

Place potatoes in a pot of cold salted water. Bring to a boil over high heat. Reduce heat and boil for 10 to 15 minutes, or until tender.

Drain potatoes well, return to pot and shake pot over turned-off burner to dry potatoes.

Mash potatoes with a potato masher, potato ricer or food mill. Beat in milk and ricotta with a wooden spoon. Fold in olives. Season with salt and pepper.