Maureen Stapleton’s Saltimbocca
1 1/2 pounds veal scallops
Freshly ground black pepper
1 teaspoon salt
1/4 pound thinly sliced Prosciutto or boiled ham
2 tablespoons olive oil
1 tablespoon butter
About 1/2 cup Marsala wine (optional)
Flatten veal by pounding; cut into 5-inch rectangles. Season with salt and pepper, sprinkle with sage. Top with a slice of prosciutto ham; fasten with wooden pick.
Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown on reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice.
James Galway’s Colcannon
2 pounds white potatoes, peeled and
cut into 1 1/2-inch pieces
2 bunches scallions (white parts only)
1 small green cabbage, cored and cut
into 1-inch chunks
1/2 cup heated milk or half-and-half
1/4 to 1/2 cup butter, softened
Salt and pepper, to taste
In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.
Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse. Add the milk and butter and mix well. Season with salt and pepper.
Makes 6 to 8 servings.
Alan Alda’s Che-Cha
14 good-size Italian plum tomatoes
or 2 (14 ounce) cans plum tomatoes
2 handsful fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced fat mozzarella cheese, shredded
1 tablespoon olive oil
10 ounces fusilli (corkscrew macaroni) or your choice of noodle
Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.
Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated).
Cook fusilli. Drain. Add sauce to hot pasta. Mix well, and serve warm.