John in the Galley !! Veal Uccellini & Butternut Squash Soup

Now this is blogworthy - John was back in the galley and he hasn't lost his touch! He made Veal Uccellini ("little birds" in Italian) and they were incredible. He started by layering a piece of prosciutto on top of a thin piece of veal, seasoned with salt and pepper:

Next a basil leaf:

Then Jarlsberg cheese:He rolled up little bundles and secured them with toothpicks:Sauteed garlic in butter and olive oil and browned the veal:
Next he added a little vermouth and cooked until it mostly evaporated, removed the garlic and swirled a little butter into the sauce:

I made a butternut squash soup by sauteing diced onions and diced squash in olive oil for a few minutes. Then added chicken stock and cooked until the squash was tender. I pureed the soup until smooth with an immersion blender and seasoned with fresh nutmeg and salt & pepper.

Thank you John for a wonderful Sunday supper and for making my 50th post special!