Saltimbocca alla Romana with pesto sour cream and potato salad

Name: Saltimbocca alla Romana with pesto sour cream and potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby seed potatoes; 150 ml Vegetable broth; 250 g green beans; 7-10 Tbsp Salt; 150 g Carrots; 250 g Chanterelles; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 250 g cherry tomatoes; 100 ml light balsamic vinegar; 1-2 TEASPOONS Sugar; 4 large sage leaves; 4 Pork cutlet (approx. 100 g each); 4 discs Parma ham (about 10 g each); 25 g grated parmesan cheese; 20 g clarified butter; 4-5 Stem(s) Basil; 200 g Schmand; 4-5 Tbsp Mineral water; 1-2 TABLESPOONS green pesto; 7-10 Tbsp Cling film; 4 wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby seed potatoes
150 ml Vegetable broth
250 g green beans
7-10 Tbsp Salt
150 g Carrots
250 g Chanterelles
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
250 g cherry tomatoes
100 ml light balsamic vinegar
1-2 TEASPOONS Sugar
4 large sage leaves
4 Pork cutlet (approx. 100 g each)
4 discs Parma ham (about 10 g each)
25 g grated parmesan cheese
20 g clarified butter
4-5 Stem(s) Basil
200 g Schmand
4-5 Tbsp Mineral water
1-2 TABLESPOONS green pesto
7-10 Tbsp Cling film
4 wooden skewers

Directions

1
Wash and clean the potatoes thoroughly and cook them in boiling water for about 20 minutes. Drain, let it steam a little, cut in half and put it into a bowl. Bring the stock to the boil, pour over the potatoes and leave to stand for approx. 45 minutes.
2
In the meantime, clean and wash the beans and cut them into 2.5 cm long pieces. Cook in boiling salted water for 6-8 minutes. Pour into a sieve, rinse and drain well.
3
Clean and peel the carrots, halve them lengthwise and cut into slices. Clean the chanterelles, wash them thoroughly, let them drip off and dab them dry if necessary. Heat 2 tablespoons of oil in a frying pan, fry the carrots for 2-3 minutes over a low to medium heat, turning them over and taking them out.
4
Place the chanterelles in the hot oil and fry over a high heat for approx. 2 minutes, turning. Season with salt and pepper, remove from the pan and let cool.
5
Wash, clean and halve the tomatoes. Mix the tomatoes, chanterelles and beans into the potatoes. Mix vinegar, salt, pepper and 1 teaspoon sugar. Fold in 4 tablespoons of oil. Mix the vinaigrette with the potato salad.
6
Wash sage leaves and dab dry. Beat the meat flat between 2 layers of foil. Place on the work surface and season with salt and pepper. Cover each with a slice of ham and sprinkle evenly with Parmesan cheese.
7
Fold down halfway. Place one sage leaf on top of each package and pin each package together with a wooden skewer.
8
Heat clarified butter in a large frying pan. Fry the parcels for 2-3 minutes on each side. In the meantime, wash the basil, shake dry, pluck the leaves from the stalks and mix into the potato salad.
9
Season the potato salad again with salt, pepper and a little sugar.
10
Stir sour cream and mineral water until smooth. Fold in pesto in streaks. Arrange potato salad, meat and pesto sour cream.