Nutrition Facts
3 servings
3
Recipe for Saltimbocca in my way.
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A dish that I make regularly for my friends, because even though it is cooked at the last minute, it can be prepared in advance. Its taste is unique and very refined.
Ingredients
3 large slices of veal cut from a lean roast
3 large slices of ham
9 fresh sage
1 dash good quality dry white wine
a few drops of freshly squeezed lemon juice
pepper
olive oil butter for cooking
white flour
Directions
1
Prepare the ingredients on the work surface. Cut each piece of veal into 3 equal parts, as well as the ham.
2
Layer a piece of veal, a piece of ham, and a leaf of sage. Secure everything with a toothpick. Make 9 of these.
3
Lightly flour each piece, tapping to remove the excess. Heat water for the pasta.
4
Submerge the pasta in boiling water and let cook for 6 minutes (al dente). Heat the oil and butter (equal parts) in a very large skillet, being careful not to let it burn. Place the meat one by one, with leaves on top. Let cook for 2 minutes over high heat before flipping them over and cooking the other side for 2 minutes. Lower the heat slightly.
5
Turn the saltimbocca again, deglaze the sauce with a splash of white wine. The flour serves as a thickening agent, slightly thickening the sauce. Then turn the saltimbocca quickly to coat them well with the sauce.
6
To finish, add a few drops of lemon. Just a tiny amount, as the sauce should not become sour. Again, quickly toss the pieces to coat them well with the sauce. Season with pepper to taste, but do not add salt.
Ingredients
Ingredients
3 large slices of veal cut from a lean roast
3 large slices of ham
9 fresh sage
1 dash good quality dry white wine
a few drops of freshly squeezed lemon juice
pepper
olive oil butter for cooking
white flour
Directions
Directions
1
Prepare the ingredients on the work surface. Cut each piece of veal into 3 equal parts, as well as the ham.
2
Layer a piece of veal, a piece of ham, and a leaf of sage. Secure everything with a toothpick. Make 9 of these.
3
Lightly flour each piece, tapping to remove the excess. Heat water for the pasta.
4
Submerge the pasta in boiling water and let cook for 6 minutes (al dente). Heat the oil and butter (equal parts) in a very large skillet, being careful not to let it burn. Place the meat one by one, with leaves on top. Let cook for 2 minutes over high heat before flipping them over and cooking the other side for 2 minutes. Lower the heat slightly.
5
Turn the saltimbocca again, deglaze the sauce with a splash of white wine. The flour serves as a thickening agent, slightly thickening the sauce. Then turn the saltimbocca quickly to coat them well with the sauce.
6
To finish, add a few drops of lemon. Just a tiny amount, as the sauce should not become sour. Again, quickly toss the pieces to coat them well with the sauce. Season with pepper to taste, but do not add salt.
Notes
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LUC
First attempt; recipe followed to the letter and... it was well received! General reserve, thank you As a side dish, eggplants with fresh tomato sauce. -
Wam
I also do it more or less like this, but I prepare them without toothpicks by pressing them for a while so that they "stick" on their own. Then you just have to be gentle. What does the lemon bring? -
Michel
EXCELLENT! The best Saltimbocca recipe for miles around! I am Italian, so I naturally started by consulting Italian sites: however, the recipes I found there are less delicious than this one! A HUGE THANK YOU! -
Isa
Excellent! Tested for the first time yesterday for friends. Everyone raved about this dish! My suggestion: Perhaps I should have added more white wine to make more sauce. -
Chrystel
Delicious Absolutely delicious and simple to make. We thoroughly enjoyed this recipe. Will make it again and again. Thank you.
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EN