Saltimbocca - a delicious classic. As the name suggests, it jumps into your mouth.
Veal in Switzerland is really exceptional so not surprisingly there are a number of well-known veal dishes. My favourite way to serve veal is the Italian classic 'Saltimbocca alla Romana'. The saltiness of the prosciutto, the crunchy fried sage leaves and the white wine based sauce go so well with the beautiful veal. Made with Swiss veal it might even be better than anything you find over the border in Italy.
The recipe is for 4 people
you calculate 3 scaloppine per person, they have to be small, ca 10- 15 cm in diameter
- Ingredients
- 12 veal scaloppine
- 6 slices prosciutto cut in half
- 12 fresh sage leaves
- 12 tooth picks
- 1-2 cloves of garlic
- 50 gr butter and 2 tablespoons of olive oil
- about 2-3 tablespoons of plain flour
- 250 ml dry white wine
- salt and pepper to taste
dry the veal with paper towels
on every piece of veal arrange half a slice of prosciutto and a sage leaf, secure with a toothpick
dust the scaloppine on both sides with flour
in a large frypan, fry both sides in the butter and oil mix
once all golden, remove the scaloppine and leave them on a plate
pout the wine into the frypan, releasing all the little bits and let it thicken a little
now add the saltimbocca, salt and pepper, and turning them several times in the wine let them gently cook for a few minutes
taste again for salt and pepper and serve
here is a suggestion of what I served with my saltimbocca, but you can use your imagination
oven baked tomatoes
peperoni with anchovies and basilico
pan fried zucchine
and squashed baby potatoes with butter and rosemary baked in oven until golden brown
