This recipe is another combination of several found on the web, with some modifications for ease of preparation. I've included a recipe for seasoned spaghetti to go with it. We didn't need anything else; there are veggies in the dish already. But you could add, say, a small salad to start with.

This recipe is wicked easy. And it tastes like restaurant food. GOOD restaurant food. It serves 4, especially if you have salad. If some of your guests are big guys, make soup to start with.

• 1 lb. very thin veal scallops
• 6 thin slices of prosciutto, sliced in thirds lengthwise
• 6 square slices of swiss cheese (the sandwich squares, probably 1/4 lb), likewise sliced in thirds
• 1 lemon, slice half of it
• 1/2 c. flour seasoned with salt and pepper
• 1/2 c. Marsala wine
• 1/4 c. olive oil
• Salt and pepper
• 8-10 oz mushrooms sliced
• 1 pkg. frozen or one can of artichoke hearts (not marinated)

Use an ovenproof skillet for this. I used a deep cast-iron pan, a chicken fryer I believe it is.

Put 1 Tbsp of olive oil in the pan at a time. Saute sliced mushrooms in oil. Pour off liquid into the marsala cup several times, adding more oil to pan afterwards if needed. You want the mushrooms to get limp and slightly browned. Remove to a dish. Drain artichokes if canned, discard water. Cut each heart in half bottom to top. Saute them in oil too. Remove. Next the veal. Brown veal quickly on both sides in the same pan. Remove.

Turn your broiler on and make sure your pan will Just Fit; move the rack to the top or second position.

Take any of the remaining flour (a tablespoon at most) and whisk it into the marsala/mushroom juice. Pour this into the pan. Cook a minute over low heat; it should thicken slightly. Sprinkle a little salt/pepper over to taste. Return the mushrooms and artichoke hearts to the pan. Arrange the meat slices, overlapping, on top. Cover and simmer over low flame for 5 minutes.

Squeeze a little of the half-lemon onto the top. Then top with the strips of prosciutto, then top with the strips of swiss. Brown under the broiler. Serve very hot with lemon slices decoratively scattered on top.

Cook up 6-8 oz dry of thin spaghetti in boiling water to al dente doneness. Drizzle a couple tablespoons of olive oil over it. Add a tablespoon crushed dried basil, a quarter teaspoon garlic powder, salt, pepper, and squeeze the rest of that lemon half over it too. Mix. Taste. Modify to your liking.

(My old house really looked like that in the winter!)

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Last Modified: 3 August 2006