Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Butter; 7-10 Tbsp Salt; 200 g Corn semolina (polenta); 12 sheets sage + 4 leaves to garnish; 4 (150 g each) Veal escalope; 4 discs Parma ham; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 150 ml Marsala (sweet dessert wine); 100 g grated pecorino cheese; 12 wooden sticks

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Butter
7-10 Tbsp Salt
200 g Corn semolina (polenta)
12 sheets sage + 4 leaves to garnish
4 (150 g each) Veal escalope
4 discs Parma ham
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
150 ml Marsala (sweet dessert wine)
100 g grated pecorino cheese
12 wooden sticks

Directions

1
Bring a litre of water to the boil. Add butter and a teaspoon of salt. Stir in semolina. Continue stirring at low heat for five minutes. Cover and allow to swell for a further 15 minutes on a switched-off hotplate.
2
Stir from time to time. In the meantime, wash sage and shake dry. Wash the meat, dab dry, cut into three pieces of the same size and thinly plate the meat. Cut the ham slices into three.
3
Lightly season schnitzel with salt and pepper. Cover with a sage leaf and a piece of ham. Fix with wooden sticks. Heat the oil in portions in a large pan and fry the meat in portions for four minutes one after the other while turning.
4
Remove the meat and keep it warm. Deglaze the cooking stock with Marsala, bring to the boil and simmer for one to two minutes, stirring continuously. Season to taste with salt and pepper. Stir the cheese into the semolina. Arrange meat, semolina and sauce on plates, garnish with sage.