Serve saltimbocca with a dry red wine of medium body, such as a Velletri DOC or a red Colli di Conegliano.
Veal saltimbocca with mashed potatoes
Saltimbocca is very simple and quick to prepare; to maintain its pleasant succulence, it must be made at the last moment.
Chef Danilo Angè
Difficulty: easy
Method: 20
Cooking: 50
Chef Danilo Angè
Difficulty: easy
Method: 20
Cooking: 50
Method
-
01 / Prepare the mashed potatoes
Boil potatoes with skins on, cooking for about 30 minutes from when the water is cold, or until they are very soft
Drain and peel potatoes
Pass them through the potato ricer while they are still hot
Boil milk
Add butter, cut into pieces, and Parmigiano Reggiano to mashed potatoes
Stir well to combine
Add hot milk, salt, and pepper and stir again until mash is homogeneous
-
02 / Prepare the meat
Cut meat into slices no more than 6 mm thick
Place a piece of prosciutto and a sage leaf on each slice of meat and secure with a toothpick
Lightly flour meat, shaking off excess flour
-
03 / Cook the saltimbocca
Heat extra virgin olive oil in a pan over medium heat
When oil is hot, add meat slices and brown on both sides, about 2 minutes per side
Add white wine and let it evaporate (this will only take a minute)
Remove meat slices from the pan and place on serving dishes
Add butter to the pan and let thicken into a sauce for a couple of minutes over low heat, allowing butter to melt and combine with pan residue
-
04 / To serve
Take serving dishes with plated saltimbocca
Complete with a drizzle of pan sauce over meat
Accompany with mashed potatoes
Wine pairing
Saltimbocca is very simple and quick to prepare; to maintain its pleasant succulence, it must be made at the last moment.
You can cook the potatoes as per the recipe, boiled with the skins on, the day before; they should then be mashed just before eating or, at most, one hour before.
Do not overcook the meat, otherwise your saltimbocca will be tough and stringy.
Prosciutto is naturally salty already; be careful not to add salt while cooking.
Do not let the pan sauce dry out; keep the heat gentle, cooking it just long enough for the butter to combine with the residue in the pan.
You can eat leftover saltimbocca the next day. Keep it covered in the refrigerator and, when you want to eat it, gently reheat it in a pan over low heat with a drizzle of extra virgin olive oil or butter.
You can use the leftover meat to prepare Milanese meatballs or a filling for meat ravioli. You can also add it to other meats in a meat sauce.
The mashed potatoes will keep in the refrigerator, covered with cling film, for a day at most. When you want to eat them, reheat them over low heat with a drop of milk. Freezing is not recommended.
Choose a lean cut of meat with little connective tissue, suitable for quick cooking.
Buy a prosciutto crudo that has not been aged very long to prevent it from getting too salty when cooked. It must be cut into thin slices, so as not to overpower the taste of the veal.
Mashed potatoes are the classic accompaniment for saltimbocca, but you can replace them with another side dish of your choosing, even a fresh and simple green salad.
Ingredients for 4 people
For the saltimbocca
400 g lean veal
100 g prosciutto crudo, thinly sliced
1 bunch sage
30 g tipo 00 flour
100 ml white wine
20 g extra virgin olive oil
30 g butter
Salt and pepper
For the mashed potatoes
600 g potatoes
200 ml milk
80 g butter
80 g Parmigiano Reggiano, grated
Salt and pepper
Wine pairing
Serve saltimbocca with a dry red wine of medium body, such as a Velletri DOC or a red Colli di Conegliano.
You may also like
Bologna-style ragout
Like most traditional recipes, the Bologna-style ragout has some small variations passed down from family to family.
