Saltimbocca

Saltimbocca

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This is an easy-to-prepare Italian classic, made with veal, sage and a Marsala sauce.

Ingredients

Quantity Ingredient
4 x 150g veal escalopes
8 wafer-thin slice prosciutto
8 large sage leaves
wooden toothpicks
sea salt flakes and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter

Sauce

Quantity Ingredient
150ml marsala
1 tablespoon butter
1 tablespoon fresh lemon juice

Method

  1. Flatten the veal slices with a rolling pin between two layers of plastic wrap, then remove the plastic. Place 2 slices of prosciutto and 2 sage leaves on top of each veal slice. Use toothpicks to secure the sage leaves into the two layers of meat. Season with a bit of sea salt and some freshly ground black pepper.
  2. Fry the veal in the oil and butter in a hot frying pan for a few minutes on each side, until nicely browned. Remove the veal from the pan, cover and keep warm.
  3. Pour the Marsala into the pan, scraping the base of the pan with a wooden spoon to loosen any flavourful bits. Simmer uncovered for just a few minutes. Add the butter and lemon juice, and stir. Season with salt and pepper, if needed. Put the meat back into the sauce and let it reheat for a minute or so.
  4. Serve the saltimbocca sage-side up, with roasted potatoes or pappardelle pasta, or just with snow peas or green beans tossed in butter.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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