News & Reviews

Spaghetti Western’s Sidewood Pinot Noir paired Veal Saltimbocca


As we saddle up for the Best wine dinner in the West at Spaghetti Western on Thursday 31 August 2017 we thought it was only fitting to catch up with their Head Chef, Matthew Ryder to bring you this veal saltimbocca recipe to make at home just in time for #PinotNoirDay, Friday 18 August.

Local Adelaide Hills resident, Matt Ryder started his career at the Hyatt Regency Adelaide moving up the ranks to Sous Chef over 17 years at the hotel’s award winning Riverside restaurant, Blake’s Restaurant. When Antony Tropeano opened Spaghetti Western in the Adelaide CBD, Matt jumped at the opportunity to work as their Head Chef.

As Nairne resident, Matt is a firm believer in cooking fresh flavoursome food using the best that local producers have to offer and pairing dishes like this veal saltimbocca which he’s paired with Sidewood’s Pinot Noir,

“The subtleness of the veal and velvety creamy Marsala sauce compliments with Sidewood’s Estate Pinot Poir. Pinot Noir being not a full bodied wine marries really well with veal and prosciutto, cooked with earthiness of rosemary potatoes and leaves an amazing sense of taste.” 

Check out Matt’s recipe below and don’t forget to get your ticket to the Spaghetti Western Degustation which includes a glass of Sidewood Sparkling on arrival, five wine-matched courses and entertainment for only $89 per person. With limited spaces available get your ticket today by clicking here. 

VEAL SALTIMBOCCA 

 

SIDEWOOD’S WINE MATCH:

Our Estate Pinot Noir consists of three different Burgundian Pinot Noir clones, these are the 777, Oberlin and the mythical Gumboot/Abel clones. This makes the Estate Pinot a very expressive and slightly fuller bodied wine than the 777 which helps it stand up to full flavoured dishes such as the Veal Saltimbocca.

SERVES:

  • 4

INGREDIENTS:

  • 8 (90gm each) x veal girello medallions
  • 8 x thinly sliced prosciutto slices, sliced paper thin
  • 8 x fresh sage leaves
  • 3 x large baked Desiree potatoes cooled and then diced in 2cm cubes
  • 100g x Italian parsley, chopped
  • 1 x sprig fresh rosemary
  • 20g x sea salt flakes
  • 1 bunch x cavalo nero, stems removed and chopped
  • 1 x brown onion, small diced

MARSALA SAUCE INGREDIENTS: 

  • 50ml x Marsala
  • 100ml x reduced good brown beef stock
  • 100ml x cooking cream

METHOD: 

Step one: Tenderise the veal slightly by placing on a chopping board and then place 2 layers of cling film over the top, this will prevent the meat from sticking to the meat mallet. If you don’t have a meat mallet you can use a small saucepan

Step two: Take of the cling film and put to one side, place a piece of prosciutto and a sage leaf in the middle of each piece of veal. Fold veal over in half, place cling film back over the meat and then lightly tenderise again just to make the layers stick. Place in the fridge for an hour.

Step three: Take potatoes and shallow fry in vegetable oil till crisp toss in mixed rosemary and sea salt, keep warm

Step four: In the same pan add chopped onions and sauté till translucent. Add the chopped cavalo nero and sauté till soft. Season with salt and black pepper powder.

Step five: Now heat up a new frying pan and put in olive oil, season the veal on both sides. When pan is hot place in veal and cook for 30 seconds each side. Deglaze with Marsala wine, then add the reduced beef stop and let it bubble. Add a touch of cream and simmer for a minute. Season to taste and finish with freshly chopped parsley

Step six: To assemble- on a plate, place the rosemary potatoes and Cavalo Nero. Arrange 2 slices of Veal Saltimbocca on top of the vegetables and pour the sauce on top.