Redolent of the sweet, syrupy true balsamic vinegar; onions cooked like this are ubiquitous in the great delis of Modena and Bolgna.

Makes 4 servings

¼ cup extra virgin olive oil
3 tablespoons unsalted butter
2 pounds medium spanish onions, halved
2 tablespoons sugar
1 cup regular balsamic vinegar
1 cup water
1 teaspoon chopped fresh rosemary

1. In a 10- to 12- inch sauté pan, heat the olive oil over medium-high heat until just smoking. Add the butter and cook until the foam subsides. Add the onions cut side down and sauté until light golden brown, 8 to 10 minutes.

2. Add the sugar, vinegar, water, and rosemary and bring to a boil, stirring occasionally. Cook the onions, uncovered, until they are just al dente and the liquid has reduced to a glaze and the onions are tender all the way through, about 20 minutes. If the liquid evaporates too quickly, add more water, ¼ cup at a time. Serve warm or at room temperature.

8 veal cutlets (about 2 ounces each)
8 fresh sage leaves
8 slices prosciutto di parma
flour for dusting
salt and freshly ground black pepper
4 tablespoons unsalted butter
½ cup dry white wine
lemon wedges

1. Using a meat mallet, pound each veal slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each veal cutlet and fold over to form a sandwich, with the meat inside the prosciutto, Pound lightly with the meat mallet, then secure with toothpicks.

2. In a 10- to 12- inch sauté pan, heat 2 tablespoons of the butter over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

3. Pour the wine into a pan and bring to a boil, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining two tablespoons butter and season the sauce with salt and pepper.

4. Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.

Copyright © 2007 by Mario Batali. All rights reserved.