When the translation of an Italian dish means “jumps in the mouth” you know you are likely in for a treat. Saltimbocca is just that – a dish that is so full of flavour your taste buds are likely to jump for joy. If you’ve had saltimbocca before, you probably think its a lot harder to make than it is. Which is why my recipe for Veal Saltimbocca is the focus of Chew Town’s second video which you can watch above or over on Chew Town’s YouTube channel.
Sage leaves, prosciutto and veal form the basis of the dish’s flavour with butter, oil and white wine finishing it off beautifully. It takes about 15 minutes from cutting the veal to serving the dish and is the perfect midweek meal when you are time poor but need to make a good impression. Served simply with a rocket, pear and parmesan salad or a caprese stack, your taste buds will certainly thank you for making it.
In other news, we have another Chew Town video produced and ready to go – this time for a traditional Italian biscuit – but are about to start working on the next set. I’d love to hear from you in the comments – what recipe/s would you like to see us tackle and why?
Veal Saltimbocca (Saltimbocca di Vitello)
- 8 veal fillet steaks
- 8 thin slices prosciutto
- 8 large sage leaves
- 1/4 cup plain flour
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup dry white wine
- Salt and pepper
Beat veal until flattened. Place a slice of prosciutto and a sage leaf on top of each fillet and secure with a toothpick or skewer.
Over medium high heat melt butter and olive oil together in a large pan. Lightly dust the veal with the flour and place in the pan frying for 2 minutes before turning over to fry for another two minutes. Add the wine and simmer on low for 5-8 minutes. Remove the toothpick/skewer and serve pouring the sauce from the pan over the veal.
Serve with an Italian leaf salad or these Caprese Stacks with Basil Oil.