Loading Search Bar...
READY IN
45 mins
Saltimbocca Recipe

Saltimbocca

An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth'. Many recipies for Saltimbocca cook the veal flat and simply add herbs like sage flat on each piece of veal. The veal is then wrapped in prosciutto and fried.

The version I offer here is a little more complex, but the resulting taste and appearance are well worth the extra effort. I accompany it with a tangy lemon sauce, which is ideal to serve with pasta.

Ask your butcher to supply escalopes (slices) of veal cut thin. If you already have them and they are a little thick, you can cover each escalope with cling film and 'beat' it with a rolling pin to make it thinner. What you need are about 12 thin slices of veal about 10cm (4") square (no need to be too accurate about that!)

      Preparation Time: 30 Minutes

      Cooking Time: 15 Minutes

Ingredients for Saltimbocca

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
For the tomato paste
4 large
tomatoes
1
onion
2 cloves
garlic
 
dried thyme
For the veal
12 thin slices
veal escalopes
 
origano
12 slices
pancetta
5 oz
mozzarella
For the lemon sauce
2
lemons
2
egg yolks
2 teaspoons
sugar
6 tablespoons
white wine
2 oz
butter
4 tablespoons
crème fraîche

 

How to Cook Saltimbocca

  1. First of all, prepare the sauce. Roughly chop 4 large (or 6 medium) tomatoes and place them in a pan. Peel and roughly chop one onion and two cloves of garlic then add to the pan. Add a sprinkling of dried thyme and season with salt and freshly-ground black pepper. Bring the mixture to a rolling boil and allow it to reduce to about half its volume.
  2. When the sauce has reduced, allow it to cool a little then place into a blender and 'liquidate' until it is completely smooth or, if you don't have a blender, press the mixture through a sieve (strainer) and reject the solid remnants. Place the liquid back in the pan and reduce again until it becomes a 'paste'.
  3. One by one, place your veal slices on a worktop. Spread a little tomato paste onto the slice then season with salt and pepper. Sprinkle with a little origano. Place a slice of pancetta and a thin slice of mozzarella onto each. Cut a leaf of basil on the top and roll the meat into a thick sausage shape. Do this for all your escalope slices.
  4. Place them onto an oven-proof serving dish so that they touch each other (that helps them hold their shape), drizzle a little olive oil over the top. Place in the middle of a preheated hot oven (Mk 6 - 375ºF - 200ºC) and cook for 15 minutes
  5. While the veal is cooking, make your accompanying sauce. In a pan, place the juice of two lemons, two egg yolks, two teaspoons of sugar, six tablespoons of white wine and 60g (2oz) of butter. Add a little salt and freshly ground pepper to season and, on a gentle heat, stir with a whisk until the sauce is rich and creamy. Remove from the heat and stir in 4 tablespoons of crème fraîche.
  6. Serve the Saltimbocca with fresh pasta and the lemon sauce.

 
Graham GRAHAM'S HOT TIP:
Both sauces (fresh tomato sauce and lemon sauce) can be prepared in advance. If doing so, leave out the crème fraîche until you are ready to serve.
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

21 Tasty Italian Dinners
21 Tasty Italian Dinners

Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.

69 Easy Pork & Ham Recipes
69 Easy Pork & Ham Recipes

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

131 Recipes for Parties
131 Recipes for Parties

Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.

Other Veal Recipes

Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce

The French refer to paupiettes as "alouettes sans tête" (headless larks). Thin slices of veal stuffed with minced meat. Simple and effective.

Grenadin de Veau Gratiné
Grenadin de Veau Gratiné

In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.

Veal Marengo
Veal Marengo

Veal Marengo, according to a popular myth, was first made after Napoleon defeated the Austrian army at the Battle of Marengo, south of Turin.

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up