Scaloppine, Bologna Style

Ingredients

• 300 g boneless lean milk-fed veal
• 300 g potatoes
• 80 g prosciutto (fat and lean)
• 70 g butter
• 30 g grated Parmesan
• nutmeg
• salt
• pepper

Instructions

1. Boil or steam the potatoes and slice them thin; cut the prosciutto into scant-finger-wide strips.
2. Chop the veal very fine, season with salt, pepper and nutmeg, and form twelve flattened little scallops.
3. Cook the scallops 'in bianco' (without browning) in half the butter.
4. Layer on a plate: scallops, prosciutto, then potatoes dressed with Parmesan and butter; repeat three times.
5. Stew between two fires and serve. Serves four or five.