Saltimbocca Roman style

Name: Saltimbocca Roman style
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 ml Milk; 7-10 Tbsp Salt; 20 g Butter; 100 g Corn semolina (polenta); 3 Zucchini (ca. 175 g); 8 small, thin veal cutlets (approx. 60 g each); 8 discs Parma ham (about 10 g each); 16 Sage leaves; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 200 ml Veal stock; 50 ml Marsala Wine; 1 TABLESPOON dark sauce thickener; 1 Tomato; 7-10 Tbsp little wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 ml Milk
7-10 Tbsp Salt
20 g Butter
100 g Corn semolina (polenta)
3 Zucchini (ca. 175 g)
8 small, thin veal cutlets (approx. 60 g each)
8 discs Parma ham (about 10 g each)
16 Sage leaves
3-4 Tbsp Oil
7-10 Tbsp Pepper
200 ml Veal stock
50 ml Marsala Wine
1 TABLESPOON dark sauce thickener
1 Tomato
7-10 Tbsp little wooden skewers

Directions

1
Put milk and 200 ml water in a pot. Add 1/2 teaspoon salt and 10 g butter and bring to the boil. Remove the pot from the heat and pour in corn semolina while stirring. Cook over low heat stirring occasionally for about 8 minutes. Remove from the heat, cover and allow to swell for a further 10 minutes. Form into dumplings with the help of 2 teaspoons.
2
Clean, wash and cut the zucchini into slices at an angle. Wash veal cutlets and dab dry. Place a slice of ham, a slice of courgette and 2 sage leaves on each and pin them with small wooden skewers. Heat 2 tablespoons of oil in a frying pan and fry the escalopes first on the ham side for about 2 minutes at high heat. Turn and fry on the other side for another 1/2 minute. Season with salt and pepper. Remove the escalopes from the pan and keep warm. Add veal stock and Marsala and bring to the boil. Bind with sauce thickener and season with salt and pepper. Heat the remaining oil in a saucepan and fry the remaining courgettes for 4-5 minutes. Season with salt and pepper. Clean, wash, quarter and seed the tomato.
3
Add veal stock and Marsala and bring to the boil. Bind with sauce thickener and season with salt and pepper. Heat the remaining oil in a saucepan and fry the remaining courgettes for 4-5 minutes. Season with salt and pepper. Clean, wash, quarter and seed the tomato. Cut into small cubes and sprinkle over the zucchini vegetables. Heat the rest of the butter in a pan and fry the polenta dumplings briefly. Arrange on a plate together with the veal cutlets and the courgettes and serve