Involtini à la Saltimbocca
Saltimbocca is thin veal cutlets topped with dried ham and sage leaves and sautéed.
Here is the Italian classic slightly changed: rolled into roulades and additionally refined with mozarella.
Preparation time
10 min
Frying time
10 – 15 min.
Servings
for 2 persons
Ingredients
- 6 slices of veal, cut very thin (approx. 400g)
- 6 slices of air-dried ham
- ½ pckg buffalo mozzarella
- Salt & Pepper
- 2 tablespoons olive oil (extra virgin)
- Wooden toothpicks or roulade needles.
Optional: Fine tomato sauce
- 5 fresh tomatoes
- 1 tablespoon mascarpone
Matches …
… fine tomato sauce made from pureed tomatoes and mascarpone (see recipe at the bottom), fresh pasta and fried sage leaves.
Preparation
Involtini à la Saltimbocca
Wash the veal, pat dry and lay out side by side.
Cut the mozarella into small pieces.
Top each meat with a slice of dried prosciutto and spread sage and mozzarella on top. Pepper (do not salt!).
Carefully roll up and pin with toothpicks or roulade needles. Now may be salted and peppered.
Thorsten says:
In no case too much meat per pan. Then the meat loses so much juice that it can no longer be seared, but rather stews in its own juices. In this case, drain the meat juice quickly.
Fine tomato sauce (if desired)
Best prepared beforehand.
Score the skin of the tomatoes and cook for 5 min. place in hot water.
Now the peel can be pulled off quite easily. Puree tomato pulp and sift as desired.
Heat in a saucepan, add the mascarpone and whisk well. Season to taste with salt and pepper.
