Curtis Stone’s Veal Saltimbocca with Spaghetti and Arugula Salad

Ingredients

For the Gremolata Pesto Sauce:
1 handful of basil
1 clove garlic
Salt and pepper, to taste
1 tablespoon orange zest
Zest and juice of 1 lemon
1 cup Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
1/2 pound spaghetti, cooked to al dente, with 1/2 cup starchy pasta water reserved

For the Arugula Salad:
2 packed cups arugula
2 tomatoes, roughly chopped
1 red onion, thinly sliced
Balsamic Drizzle
For the Veal Saltimbocca:
2 slices prosciutto di Parma
2 veal cutlets, pounded very thin
4 to 5 basil leaves and 2 sprigs of rosemary, chopped together
2 tablespoons extra-virgin olive oil

Yields: 2

Preparation

For the Gremolata Pesto Sauce:
In a food processor, process the basil, garlic, salt, pepper, orange zest, lemon zest and juice, and Parmigiano cheese, until well-combined. Slowly stream in the extra virgin olive oil until a sauce forms and it pulls away from the sides of the bowl.

In a medium skillet, combine the sauce with the reserved pasta water. Put pasta into the sauce and toss to combine. Twirl the pasta around a roasting fork to make a pasta bundle on the plate.

For the Arugula Salad:
In a medium salad bowl, combine the arugula, tomatoes and red onion. Dress with balsamic drizzle.

For the Veal Saltimbocca:
Place 1 slice of prosciutto down on a cutting board and lay a veal cutlet over the top, put the herbs on the cutlet and wrap it in the prosciutto.

Heat olive oil in a skillet or griddle pan over medium high heat. Cook the saltimbocca on each side for about 1-2 minutes.

Serve over spaghetti and with arugula salad on the side.