Wednesday, 23 September 2015

Veal Saltimbocca with Prosciutto and Butter Sage Sauce

Now that I've reintroduced a lot of foods back into my diet after AIP, eating at restaurants isn't so much of a problem as it used to be (when you have to avoid things like black pepper going to high street restaurants is pretty difficult). 

I can usually find something on a menu these days that's fish and veggies, or steak and chips (I can eat the odd chip). 

But it was when I was having lunch with my family at Carluccio's, that I ate Veal Saltimbocca. 

And it was INCREDIBLE. 



So after a couple of tries at home I made this version, which I think is pretty close to the real thing. Crispy prosciutto, soft tender meat and then of course the sage tucked underneath and then more of it chopped and warmed in that gorgeous butter sauce. 

I can't promise that it's the same recipe (it probably isn't), but it does bring back memories of that lovely lunch. Beautiful. 



Veal Saltimbocca with Prosciutto and Butter Sage Sauce
Serves 2
Ingredients
2 veal escalopes (about 240g total weight)
4 slices Prosciutto
6-7 sage leaves
2-3 tbsp butter
1 small clove garlic
splash of white wine
Salt, to taste

Method
First, take the veal escalopes and wrap them with the Prosciutto, tucking the sage leaves underneath as you go - tuck in 2 leaves per escalope. You'll probably need two Prosciutto slices per piece of veal. 

Heat the butter in a frying pan and gently lower in the Prosciutto-wrapped veal. Cook for 5-7 minutes, until the veal is cooked through and the Prosciutto is golden and crisp. Once it's fully cooked, lift it out and put on a plate. 

Peel and chop the garlic clove and add it to the hot butter still in the pan. Chop the remaining sage leaves and drop them into the butter. Add a tiny splash of white wine, if you have some handy, and increase the heat. Add a pinch of salt to taste and then serve the veal escalopes with the buttery, sage sauce.