(Serves 1)

Veal Tenderloin 'Al Latte', Prosciutto Braised Red Cabbage, Pea Puree, Marsala Wine Reduction

3 ounces marsala
Sugar and honey, as needed
4 ounces shallots
2 ounces root vegetables
2 ounces celery
15 ounces milk
10 ounces fresh peas
Chicken stock, as needed
2 ounces olive oil
4 ounces Roma tomatoes
5 ounces ciabatta bread
Salt and pepper, to taste
Thyme, to taste
20 ounces red cabbage
8 ounces red wine
3 ounces prosciutto
2 apples, shredded
5 ounces russet potatoes
1 ounce sage
7 ounces veal tenderloin, pan seared

Latte sauce
Reduce the marsala wine with a bit of sugar and honey. Chop some shallots, root vegetables and celery. Roast in a pan, add milk and cook for about 8 minutes. Add some of the marsala reduction.

Pea puree
Sautee shallots in a pan, add peas, chicken stock and cook very quickly. Blend and emulsify with olive oil. Pass through a chinoise.

Red cabbage
Slice the cabbage thinly, roast some shallots, add red wine and prosciutto, apple and let it cook for about 1 hour.

Crispy potato
Slice potatoes paper thin. Place a leaf of sage between two slices. Cook in the oven at 175°F for about 30 minutes or until crispy.

To serve
Slice the tomatoes and ciabatta in thin slices. Dress with olive oil, salt and pepper, thyme and dry in the over at 200°F for about 8 minutes.
Plate the ciabatta. Place cabbage on top. Slice the veal into two medallions and nape with the latte sauce. Garnish with crispy potato, crispy tomato slices, pea puree and marsala reduction.