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Veal saltimbocca cooked in miele steam oven, tomatoes spaghetti with lemon and parmeggiano.

Mains, Veal

Veal steak stuffed with mozzarella and sage, wrap in proscuitto, serve with spaghettis garnish with sherry and sundried tomatoes, lemon, basil and parmeggiano.

Ingredients

Recipe for 4 persons

For the saltimbocca

4 Unit(s)
Veal scallop
8 Slice(s)
Fresh mozzarella
8 Slice(s)
Prosciutto
8 Leaf(ves)
Sage
15 Ml
Wheat flour
45 Ml
Butter
125 Ml
White wine
125 Ml
Chicken stock

For the spaghettis

200 Gr
Spaghetti
1 Unit(s)
Lemon
0.50 Box(es)
Cherry tomatoes
4 Unit(s)
Sundried tomatoes
4 Sprig(s)
Basil
60 Ml
Parmesan
3 Unit(s)
Garlic
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

  • For the preparations
    Slice the mozzarella, pick the sage.Cut the sherry tomatoes in half, mince the sundried tomatoes, mince the basil, shred the parmeggiano, zest the lemon and squeeze the juice.Chop the garlic.
  • For the saltimbocca
    Tenderize the veal steak between two saran wrap. Stuff each one with two slices of mozzarella and two leaves of sage, fold it and wrap it with two slices of proscuitto. Put the saltimbocca on a saran-wrap and roll it.Cook it in the steam oven MIELEIn a pan cook the flour a little bit with a knob of butter, add the wine and the chicken stock, reduce it half way.
  • For the spaghettis
    In a big pot of salty boiling water cook the spaghettis until al dente.In a pan with oliv ol sweat the garlic, add the sherry tomatoes and cook it 1 more minute, add the strain spaghettis, the basil, the sundried tomatoes, the zest and the lemon juice.
  • For the platting
    Finish the saltimbocca 2 minutes in the pan.Plate it and cover it with the sauce, roll the spaghettis on the side and garnish with the shred parmeggiano.

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