The colder months call for comfort and some hearty good food. This month we’re offering up a recipe for Veal Saltimbocca – a roman classic.
Serves 4
Ingredients
8 Slices Veal Girello (about 80g each)
8 Slices prosciutto Parma
50ml Extra Virgin Olive Oil
50g Butter
Handful sage leaves
100ml White wine
Sea salt to season
Method
Using a meat mallet pound the meat to make slightly thinner and tenderise.
Take your prosciutto slices and lay down flat. Place a piece of veal on the prosciutto and wrap the prosciutto around the veal making sure it overlaps and can’t unwrap when cooking.
Now take a pan and place over medium heat with the olive oil. Gently place the pieces of veal in the pan and cook for 2 minutes and then turn. Once turned add in the butter and sage leaves. Spoon the butter over the veal. Now add the wine and cook for a further minute. Remove the veal from the pan and allow to rest. While veal is resting keep cooking the pan juices and reduce by half.
Pour the sauce over the veal including sage leaves and all. Sprinkle with sea salt and serve straight away.
