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Saltimbocca – original recipe from Italy
Saltimbocca is a quickly prepared meat dish made from tender veal with a special touch of sage. Easy to prepare but with a convincing taste. Ideal for a romantic dinner for two, for example. Translated, saltimbocca means: jump in your mouth. Do you have any questions about this recipe or would you like to share […]
Table of contents
- 4 large veal cutlets
- Salt and pepper
- 8-10 Slices of Parma ham
- 1 small bunch of fresh sage
- 1 Garlic clove
- 4 EL Olive oil
- 2 EL Cold butter
- 100 ml dry white wine
Schritt für Schritt durch´s Rezept
- Step 1Wash the veal escalopes under running water. Then pat dry, cut in half and season with salt and pepper on both sides.
- Step 2Wrap a slice of Parma ham around each escalope and attach a sage leaf to each with a toothpick.
- Step 3Heat the olive oil in a pan. Add a few sprigs of sage and the garlic.
- Step 4Now fry the escalopes for about 3 minutes on each side. Then remove from the pan and set aside.
- Step 5Deglaze the pan with the white wine to release the roasted aromas.
- Step 6Now thicken the stock with the butter. Season to taste with salt and pepper and serve with the saltimbocce.
Saltimbocca is a quickly prepared meat dish made from tender veal with a special touch of sage. Easy to prepare but with a convincing taste. Ideal for a romantic dinner for two, for example.
Translated, saltimbocca means: jump in your mouth.
Do you have any questions about this recipe or would you like to share your personal cooking trick with us? Then simply write a quick comment below!
Which side dish for saltimbocca?
Serve a stronger white wine with the saltimbocca, for example a Pinot Grigio. Risotto or polenta are recommended as side dishes because they leave enough room for the strong flavors of the meat.
Plain boiled potatoes or buttered fettuccine also harmonize well. You can serve spinach leaves, green beans or carrot strips as vegetables.
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