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Saltimbocca

Name: Saltimbocca
Prep time: 19 min
Cook time: 21 min
Total time: 40 min
Yield: 2 people
Cuisine: French
Ingredients: 200 g veal; 100 g cured ham; sage; 30 g butter; 3 tablespoons olive oil; 200 ml dry white wine; salt; pepper

Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!

91 K 4.7/5 (29 reviews)

40 min.

Easy

6.30 €

2 people

8 Ingredients

Last modified on: July 20^th 2015

For 2 people, you will need:

1 200 g veal
2 100 g cured ham
3 sage
4 30 g butter
5 3 tablespoons olive oil
6 200 ml dry white wine
7 salt
8 pepper
Total weight: 575 grams

Times for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 40 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 3 min.

For the veal, ask your butcher to cut escalopes as thin as possible. Say that you will be making saltimbocca - a good butcher will understand.

Lay the escalopes on a chopping board and cover with plastic film.

Stage 2 - ⌛ 3 min.

Hit the excalopes with something like a saucepan, for example, to flatten them even further.

Stage 3 - ⌛ 3 min.

Cover each escalope with a layer of raw cured ham (Italian if possible).

Do not add any salt, just pepper.

Stage 4 - ⌛ 3 min.

Lay sage leaves on top.

Stage 5 - ⌛ 2 min.

Roll up the escalopes.

Stage 6

Cur the rolls into bite-sized chunks...

Stage 7

...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.

Stage 8 - ⌛ 5 min.

Prepare all the rolls like this.

Stage 9

See how the different veal-ham-sage layers give the saltimbocca real eye appeal.

Stage 10 - ⌛ 10 min.

Melt 30 g butter in 3 tablespoons olive oil in a frying pan on medium heat.

When this mixture is good and hot. add the saltimbocca and fry until browned all over.

Stage 11

When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.

Stage 12 - ⌛ 10 min.

Next, make the sauce by putting the frying pan back on high heat with 200 ml dry white wine.

Salt, pepper and leave to reduce until it thickens.

Stage 13 - ⌛ 1 min.

Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.

Stage 14

Serve on a bed of pasta or plain white rice.

Remarks

The sage in this recipe is very important to give the saltimbocca their characteristic flavour. If you don't have any, it's better to leave the recipe for another time.

Keeping: Should be eaten as soon as cooked, but freeze very well raw.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	4 RDI=0 %	120 RDI=10 %	1,330 RDI=50 %	5,560 RDI: 50 %
Per 100 g	9 RDI=3 %	0	20 RDI=2 %	230 RDI=9 %	970 RDI: 9 %
Per person	30 RDI=8 %	2 RDI=0 %	60 RDI=7 %	660 RDI=30 %	2,780 RDI: 30 %