Saltimbocca

Step by step recipe:

  1. 3 min.Saltimbocca : Photo of step #1
    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.
  2. 3 min.Saltimbocca : Photo of step #2
    Hit the excalopes with something like a saucepan, for example, to flatten them even further.
  3. 3 min.Saltimbocca : Photo of step #3
    Cover each escalope with a layer of raw cured ham (Italian if possible).

    Do not add any salt, just pepper.
  4. 3 min.Saltimbocca : Photo of step #4
    Lay sage leaves on top.
  5. 2 min.Saltimbocca : Photo of step #5
    Roll up the escalopes.
  6. Saltimbocca : Photo of step #6
    Cur the rolls into bite-sized chunks...
  7. Saltimbocca : Photo of step #7
    ...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.
  8. 5 min.Saltimbocca : Photo of step #8
    Prepare all the rolls like this.
  9. Saltimbocca : Photo of step #9
    See how the different veal-ham-sage layers give the saltimbocca real eye appeal.
  10. 10 min.Saltimbocca : Photo of step #10
    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.
  11. Saltimbocca : Photo of step #11
    When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.
  12. 10 min.Saltimbocca : Photo of step #12
    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.
  13. 1 min.Saltimbocca : Photo of step #13
    Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.
  14. Saltimbocca : Photo of step #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.

Source:

Home made.

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