Veal Saltinbocca
Our take on the Roman classic. Butterflied veal backstrap, filled with bocconcini, wrapped in prosciutto and sage.
It cooks quickly – pan-fry in butter for 2 - 3 minutes on each side, then butter for a quick sauce.
We like it with a salad of broadleaf rocket, long shavings of parmesan, and pear or fresh figs.
Ingredients 7
4 × 120g strips veal scallopini
240 g bocconcini cheese
4 slices prosciutto slices, long, wide
4 sage leaves, large, plus extra for garnish
2 tbsp olive oil
25 g butter
Salt and pepper
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Method 8
Lay out flat. Cut the into four 60g slices, and place a slice of bocconcini on the bottom third of each.
Fold the up to form a rectangle and set aside.
Lay out the and place the veal parcels in the middle. Wrap the veal with the prosciutto.
Using a toothpick, fix a to the top of each parcel.
Heat a large frying pan over medium-high heat. Add the and place the saltinbocca parcels in the pan.
Cook for 2 - 3 minutes on each side.
Add the and a couple of extra to the pan. Cook until the butter is foaming and starting to brown.
Transfer the saltinbocca to a serving plate. Spoon over the brown butter and crispy .
