Saltimbocca on ribbon noodles with lemon sauce

Name: Saltimbocca on ribbon noodles with lemon sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Pot of basil; 60 g Parmesan cheese; 400 g cherry tomatoes; 2 Onions; 1/2 Pot of sage; 4 Veal cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Parma ham (about 15 g each); 500 g ribbon noodles; 4 TABLESPOONS Olive oil; 4 TABLESPOONS Lemon juice; 7-10 Tbsp wooden skewers; 7-10 Tbsp freshly ground pepper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Pot of basil
60 g Parmesan cheese
400 g cherry tomatoes
2 Onions
1/2 Pot of sage
4 Veal cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Parma ham (about 15 g each)
500 g ribbon noodles
4 TABLESPOONS Olive oil
4 TABLESPOONS Lemon juice
7-10 Tbsp wooden skewers
7-10 Tbsp freshly ground pepper

Directions

1
Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Chop the cheese into thin shavings. Wash and quarter tomatoes. Peel onions and cut into strips. Wash sage, shake dry, pluck leaves from stems.
2
Dab meat dry, season with salt and pepper and cut in half crosswise. Cut ham slices in half crosswise. Cover cutlet halves each with 1/2 slice of ham and 1 leaf of sage, stick firmly with wooden skewers.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat oil in a large pan and fry escalopes in it in portions for about 5 minutes each while turning. Remove and keep warm.
4
Stew the onions and tomatoes in the frying fat for about 4 minutes. Season with lemon juice, salt and pepper. Drain the noodles, collecting approx. 100 ml noodle water. Drain noodles briefly and put them back into the pot.
5
Add measured pasta water to the tomato and onion mixture and bring to the boil briefly. Loosen the frying pan. Add the contents of the pan and basil to the pasta and fold in. Arrange meat and noodles. Sprinkle with cheese and garnish with remaining sage.