Veal Saltimbocca
The Carbone team has cooked more veal parms than they can count, so for Carbone Vino, they wanted to explore an entirely new veal preparation: the saltimbocca. “It’s familiar but refined, a version we have been wanting to eat for years. Carbone Vino finally gave us the excuse,” Carbone says.
Their version maintains the spirit of a traditional veal saltimbocca, using thinly pounded veal tenderloin that gets lightly dusted in flour, pan seared, and finished with a pan sauce of white wine, sage, garlic and chicken stock.
However, the Carbone Vino version takes one important departure. Traditionally, the veal would be topped with prosciutto before cooking, but here the cured meat remains uncooked. Instead, they cook and sauce the veal first, then finish the dish with ultra-thin slices of uncooked pancetta pepato (cured pork belly coated with black peppercorns) that comes from Salumeria Biellese, a hundred-year-old deli in New York.
“The warmth of the sauce softens the pancetta without tightening it, preserving its delicate texture and peppery flavor. We love the contrast this creates: the beautifully seared veal beneath the savory, aromatic sauce, and the gentle richness of the pancetta melting into the dish,” Carbone says.
Dining and Cooking