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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

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Saltimbocca

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

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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

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
19 min.	21 min.	40 min.

Preservation:

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 people : 6.29 €
Per person : 3.15 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Veal : You can check-out other recipes which use it, like for example: Sausagemeat, Paté en croute (terrine in a pie crust), Escalope of veal in a cream sauce, Blanquette of veal, Spring veal sauté , ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Hot box cheese , Rabbit with mustard, French onion soup, Fillets of sole Dieppoise, ... All
	Cured ham: You can check-out other recipes which use it, like for example: Pasta with pesto and preserved tomatoes, Shallot confit tart, Mediterranean toast, Surprise eggs, Cabbage julienne with ham, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sautéed green vegetables, Fish petals, vegetables julienne, and beurre blanc, Roast pork with sage, cooked in a bag., Bechamel sauce, Panettone, ... All

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