An Italian classic!
Ingredients
Serves 4
For the saltimbocca:
- 500g or 8 slices veal escalopes
- 4 slices parma ham
- 8 leaves sage
- 80g butter
- half glass white wine
- 50g 00 flour
- black pepper as per taste
- 1 spoon EVO
- 2 spoons of cold water
- toothpicks
For the spinach:
- 1kg spinach
- 150g butter
- 100g grated parmesan
- salt as per taste
Method
For the Saltimbocca:
- Put the veal on a board, season with the black pepper. Put half slice of ham on each slice of meat and then the sage, one leaf each slice of meat. Seal each slice with a toothpick.
- In a pan pour 60g of butter and the EVO, heat it up at medium flame.
- In the meantime, dip the meat in the flour, only the bottom side. Put in the pan and cook until golden at medium heat.
- When gold put the flame at high heat, pour the wine and let it cook until the wine evaporates. Now put the meat into the plate.
- Add 20g of butter into the same pan of the meat and two spoons of cold water at high flame and let reduce the sauce until it reaches a creamy and smooth consistency. When ready, pour it on the veal.
For the spinach:
- Blanch the spinach in boiling water, when ready drain and squeeze the exceed water.
- Take a pan, put the butter at the bottom, then the spinach and the salt.
- Turn on the flame at medium heat and stir it until the butter is completely melted. Then sprinkle with parmesan and keep stirring until the parmesan melt.
- Put in a plate and sprinkle with parmesan. Buon Appetito!
