Saltimbocca

Name: Saltimbocca
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 discs (à ca. 75 g); 7-10 Tbsp Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; 1-2 stem(s) Sage; 4 Tomatoes; 250 g green ribbon noodles; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Oil; 1 Onion; 1/4 l dry white wine; 1 TEASPOON Cornstarch; 7-10 Tbsp Lemon and tomato slices and sage; 7-10 Tbsp wooden sticks

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 discs (à ca. 75 g)
7-10 Tbsp Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
1-2 stem(s) Sage
4 Tomatoes
250 g green ribbon noodles
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Oil
1 Onion
1/4 l dry white wine
1 TEASPOON Cornstarch
7-10 Tbsp Lemon and tomato slices and sage
7-10 Tbsp wooden sticks

Directions

1
Wash the meat, dab dry and beat flat. Season with salt and pepper. Place 1 slice of ham and 2-3 leaves of sage on top. Fold the meat over and pin it with wooden sticks.
2
Clean, wash and quarter the tomatoes. Remove the inside. Cut the flesh into small cubes. Cook pasta in boiling salted water for about 8 minutes. Then drain. Turn the pasta and diced tomatoes in hot fat shortly before serving.
3
Fry meat in hot oil for 2-3 minutes on each side. Peel onion and cut into fine rings. Fry briefly. Deglaze with white wine. Put meat aside. Reduce wine at high heat for 2 minutes.
4
Mix cornflour and 2 tablespoons of water until smooth and stir into the sauce. Season to taste with salt and pepper. Serve everything with lemon and tomato slices and sage.