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Veal saltimbocca with fresh mozzarella, sage and prosciutto |

Brunch, Gluten free, Vegetables and Fruits, Veal

White wine sauce, veal and fresh mozzarella. Hands down greatness, right over here!

Ingredients

Recipe for 4 portions

Saltimbocca

4 Unit(s)

Veal scallop

4 Slice(s)

Prosciutto

8 Leaf(ves)

Sage

8 Slice(s)

Fresh mozzarella

4 Unit(s)

Toothpick

White wine sauce

75 Gr

French shallot

100 Ml

Marsala

125 Ml

Veal demi-glace

Grilled vegetables

200 Gr

Red pepper

250 Gr

Zucchini

227 Gr

Button mushrooms

4 Sprig(s)

Thyme

4 Clove(s)

Crushed garlic

Preparation time: 45 min

Preheat your Oven at 400 °F

Mise-en-place

Cut the zucchinis into macedoine.

Hammer down the veal until very thin.

Slice the prosciutto and the mozzarella.

Mince the shallot.

Empty the peppers and cut the mushrooms in quarters.
Saltimbocca

In a hot pan, colour the Saltimbocca in vegetable oil and butter, on each of its sides. Reserve on a cooking tray.

Put some prosciutto, some sage and a nice slice of mozzarella on them.

With the help of a toothpick to hold them, fold and roll them nicely.
Sauce

Brown your shallot in the pan with a little butter, and once translucent, deglaze with the Marsala wine. Add the veal demi-glace and reduce for 1 minute.

Once the sauce thickened a little bit add in the Saltimbocca. Rectify.
Vegetables

In a medium bowl mix in all the vegetables with the olive oil and the condiments.

Toss everything in the oven at 400F, for 20-25mins.
Plating

On a plate, dress the vegetables, the Saltimbocca and then pour generously the sauce all over.