Margaret Fulton's Favourites by Margaret Fulton

Author:Margaret Fulton
Language: eng
Format: epub
Tags: CKB000000, book
ISBN: 9781742735429
Publisher: Hardie Grant Books
Published: 2010-09-30T16:00:00+00:00

Saltimbocca

Veal steaks, also known as scaloppini or escalopes, are very quick to cook. Ask your butcher to cut the veal steaks thinly rather than bat them out, which causes them to shrink more during cooking.

Saltimbocca tastes so good and is so quick to prepare that it ‘jumps in the mouth’, as the Italian name states. There are many versions of this Roman dish, some of which include cheese. This is one of the simplest and, according to my research, most authentic versions of this recipe.

8 fresh sage leaves

4 thin veal steaks, halved

4 slices prosciutto, halved

45 g butter

cup dry white wine

salt and freshly ground black pepper

a little extra butter (optional)

SERVES 4

Place a sage leaf on each slice of meat, top with prosciutto and secure with toothpicks. Melt the butter in a frying pan, add meat slices in several batches and brown quickly on both sides, turning carefully so as not to disturb the prosciutto and sage leaf. Remove and keep warm while frying remaining pieces.

Arrange the veal on a serving dish and keep warm. Add the wine to pan with a little salt and plenty of pepper. Stir and scrape the base well to incorporate the tasty bits stuck to the bottom of the pan. A small nut of butter can be swirled in for a richer sauce. Spoon the sauce over the veal and serve with steamed potatoes and a green vegetable or tossed salad.

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