Ham Rolls and Cutlet Soup
created by Iron Chef Italian, Masahiko Kobe
Battle Tuna
reverse-engineered by David J Rust

Ingredients:

Steps

1. For the ham rolls, start by rolling each 4 ounce slice in 2 slices of the proscutto. They should look like long cigars.

2. In a hot skillet, fry the proscutto rolls in the olive oil until the outside browns. Remove from the heat and place the rolls in a glass bowl on ice. This method places one bowl on top of another; the lower bowl filled with ice and the ham rolls going in the top bowl to help them cool.

3. Once cooled to the touch, add the balsamic vinegar and toss the rolls in it. Let them marinade for 10-20 minutes. Remove and set aside.

4. Bring the chicken broth to a boil and add the spelt. Reduce to a simmer and cover, cooking for 20 minutes. Barley may be substituted for the spelt. When done, let stand, covered, for 15 minutes.

5. For the cutlets, cut a slender slit into the center of each tuna steak, forming a pocket. Into each, stuff equal parts mozzerella, anchovy paste and 2 beefsteak tomato leaves.

6. Make an egg wash by mixing the eggs and water together. Dip each stuffed tuna steak into the wash and then cover completely in fresh bread crumbs.

7. Into 350 degree oil, lightly fry each cutlet until golden brown. Remove and drain off the excess oil on a rack.

8. To serve the ham rolls, slice each marinaded tuna roll into 6 pieces and place in a circle around a pile of the cooked spelt. Drizzle with balsamic vinegar.

9. To serve the cutlet soup, place each cutlet in the bottom of a bowl, garnish with a chiffonade of herbs and ladel a half cup of hot fish broth around each one as you serve the dish.

Serves 6 as a medium entree.

Iron Chef Notes:

Ok, I'll admit it. I never saw the cutlets fried. However, they had to be. I don't think you can get that kind of color and consistency from baking the fresh bread crumb coating. So, I made the assumption that the cutlets had been fried in oil.

Spelt can be rare and very hard to find. I have never found it to cook it so I can only guess at the method. I would suggest cooking it as you would cook barley. In fact, I would suggest substituting barley in the highly likely event that you cannot find spelt. Also, on closer examination, there seemed to be flecks of green in the spelt "salad"; I think Kobe may have added some minced green onions or some herbs, but I cannot be certain.

The fish broth is never shown being prepared, but luckily you can find pre-made fish broth just about anywhere nowadays or use your own, favorite recipe. However, a couple of the panelists commented that the broth was too salty, so that may be something to watch when matching the broth to the cutlets. Also, it was revealed that Kobe had dipped or simmered some tuna in the broth to give it more of a tuna flavor. How much was used and how long it was simmered remain a mystery.

The garnish that Kobe used was a chiffonade of white, stiff vegetables and green leaves. Knowing Kobe, this could have been several things from thin strips of mushroom and basil to thin strips of raddish and some other green leaf. Use what you find works best with the cutlets.

Finally, Kobe used 25-year old Balsamic Vinegar. This is VERY expensive and hard to find. I think you could probably use cheaper Balsamic, but -yes- it won't taste the same as what Kobe developed. Perhaps this dish could be prepared for a special occasion.