CookEat Recipe
Layered Veal Patties with Potatoes and Prosciutto
Twelve small finely minced veal patties layered with thin potatoes, prosciutto and Parmesan, then gently finished together in a baking dish.
Method
Steps
Step 1
Gather the ingredients: 300 g lean boneless veal; 300 g potatoes; 80 g thinly sliced prosciutto containing fat and lean; 70 g butter: 35 g for cooking the patties and 35 g between the layers; 30 g grated Parmesan; A little freshly grated nutmeg; Salt and black pepper.
Step 2
Steam or boil the potatoes until just tender enough to slice, about 15–20 minutes, without letting them fall apart. Cool briefly so they can be handled and cut into very thin slices. Cut the prosciutto across its slices into strips about 1–1½ cm wide.
Step 3
Mince the veal extremely finely with a sharp knife, season with salt, pepper and a little nutmeg, and divide into 12 equal portions. Flatten each portion into a small thin patty with the flat of a knife. Melt 35 g butter over low heat and cook the patties gently on both sides for about 5–8 minutes, without browning, until they reach at least 71°C.
Step 4
Heat the oven to 170°C. Pour the butter and juices left from cooking into a small metal baking dish. Arrange 4 patties as the first layer, cover with one-third of the prosciutto and then one-third of the potato slices. Sprinkle with one-third of the Parmesan and dot with one-third of the remaining 35 g butter. Repeat twice more, using all 12 patties in three layers of four.
Step 5
Bake gently for about 20–30 minutes until the layers are hot through to at least 74°C, the potatoes are fully tender and the top is lightly coloured. Serve in portions, cutting down through the layers.
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