Saltimbocca alla Romana
easy
30 mins
30 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 1 can(s) (425 ml) broad white beans
- 750 g small tomatoes
- 12 small, thin veal cutlets (approx. 40 g each)
- 2-3 TABLESPOONS Olive oil
- 175 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 4 TABLESPOONS Oil
- 4 Stem(s) Sage
- 1/4 l Marsala (sweet dessert wine)
- 4-5 Tbsp Lemon juice
- 25 g Butter
- 7-10 Tbsp Lemon slices
Directions
- 1
Onions peel and chop finely. Peel garlic and chop finely. Pour beans into a sieve, rinse with cold water and drain well. Clean, wash and halve or quarter the tomatoes as desired.
- 2
Wash the meat and dab dry. Heat olive oil in a casserole dish, fry onions until translucent. Add garlic and fry briefly. Add tomatoes and beans, fry briefly while turning.
- 3
Deglaze with broth, cover and stew for 10-12 minutes. Then season to taste with salt, pepper and paprika. Heat the oil in portions in a large pan. Add meat in portions, fry on each side over medium heat for about 2 minutes.
- 4
Season with salt and pepper. Keep warm. In the meantime, wash the sage, dab dry and remove the leaves from the stems. Deglaze the roast stock with Marsala, bring to the boil and simmer for 3-5 minutes at low heat, stirring continuously.
- 5
Season to taste with salt, pepper and lemon juice. Stir butter into the sauce in portions. Cover meat with sage. Serve the meat, some sauce and braised vegetables with the remaining sage and, if desired, lemon slices garnished on plates.
- 6
Baguette tastes good with it.
Nutrition Facts
480 kcal
18 g
30 g
31 g
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