Saltimbocca with noodles

Name: Saltimbocca with noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Leek (leek; approx. 200 g); 1 Shallot; 8 thin veal cutlets (à approx. 75 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 Sage leaves; 8 discs Parma ham (about 10 g each); 250 g Noodles (e.g. ribbon noodles); 2 TABLESPOONS Olive oil; 250 ml dry white wine; 1 tablespoon (approx. 20 g) cold butter cubes; 1-2 TEASPOONS Lemon juice; 1 pinch Sugar; 7-10 Tbsp Lemon; 16 wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Leek (leek; approx. 200 g)
1 Shallot
8 thin veal cutlets (à approx. 75 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 Sage leaves
8 discs Parma ham (about 10 g each)
250 g Noodles (e.g. ribbon noodles)
2 TABLESPOONS Olive oil
250 ml dry white wine
1 tablespoon (approx. 20 g) cold butter cubes
1-2 TEASPOONS Lemon juice
1 pinch Sugar
7-10 Tbsp Lemon
16 wooden skewers

Directions

1
Clean, wash and cut the leek into strips. Peel and finely dice the shallot. Wash veal cutlets, dab dry and season with salt and pepper. Cover with two sage leaves and a slice of Parma ham, fold over and pin with wooden skewers. Cook the pasta in boiling salted water for ten minutes.
2
In the meantime, heat oil in a pan and fry the escalopes for two to three minutes on each side. Remove and keep warm. Sauté the shallot in the frying fat. Deglaze with wine and reduce by half. Add butter cubes bit by bit. Season to taste with lemon juice, salt, pepper and sugar. Add leek one minute before the end of the pasta cooking time. Drain the leek noodles and let them drain. Arrange on plates with Saltimbocca and sauce.
3
Add butter cubes bit by bit. Season to taste with lemon juice, salt, pepper and sugar. Add leek one minute before the end of the pasta cooking time. Drain the leek noodles and let them drain. Arrange on plates with Saltimbocca and sauce. Serve garnished with lemon