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This week we went in the kitchen at 15 South with owner and chef Joseph Casadio as he prepares veal saltimbocca alla Romana.
Casadio built 15 South from scratch on St. Armands Circle. The menu features true Italian dishes ranging from pasta and veal to seafood and pizzas made in the wood-burning oven.
A unique feature to 15 South is the upstairs lounge that offers live music and dancing nightly.
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Scroll down for an instructional video on how to prepare the dish.
Saltimbocca alla romana
3 thinly sliced pieces of veal
1/4 cup fresh sage leaves
1/2 pound thinly sliced proscuitto
Flour (to dredge veal)
1/4 cup shallots, chopped
1/4 cup Marsala wine
1/4 cup demi-glace
1 tablespoon butter
3 tablespoons fresh parsley, chopped
Layer pieces of veal scaloppine with fresh sage leaves. Next layer thinly sliced proscuitto over veal and sage. Dredge the layered meat in flour on both sides. Heat pan and add olive oil. Add shallots to pan and saute for 1 to 2 minutes. Add veal to pan over shallots and brown on one side, about 3 to 4 minutes. Turn veal and brown other side. Add marsala to pan over the veal. Pour demi-glace over veal. Turn veal again. Add butter to pan and sprinkle with parsley. After the butter melts remove veal and plate. Serve with roasted seasonal vegetables.
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