Steam half pot {per serveing} of washed/destemed spinach.
Hard-boil 2 eggs {per serving} (eggs in cold water, bring to boil, cover and remove from heat and let sit for 20 mins)
3 veal cutlets/scallopini {per serveing, or more} put a splash of dry red wine (chianti works well) in a pan, add pepper and a bit of salt and some fresh garlic, add small bit of olive oil. Place veal cutlets in pan and begin cooking. Cook until browned. Add more wine(not too much). Cook further until meat is cooked to desired point. Add salted butter (make SURE to use real butter... no margirine etc..)
Place a bed of spinach on plate, remove Veal from pan, but leave the 'sauce'. Place Veal on spinach bed.
Place thinly sliced imported prosciutto ham over the veal cutlets.
Place thinly sliced provolone over the veal and prosciutto.
Slice the hard boiled eggs and spread over the top.
Prepare the sauce to taste by adding small amounts of wine and more butter if needed {always start small, it's easier to add more....not so easy to take out}
avoid overheating the butter.
Pour the wine-butter sauce over the meal (should help melt the cheese a bit)
Enjoy!
works well with a side of butter garlic spaghetti
and a cesar salad is a good starting course.
