Saltimbocca with spinach sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 200 g Spinach
- 1 small onion
- 1 TABLESPOON Butter or margarine
- 1/8 l clear broth (instant)
- 2 discs (75 g each) Calf's liver
- 7-10 Tbsp Pepper
- 2 discs Parma ham
- 6 small sage leaves
- 1 TABLESPOON Oil
- 2 TABLESPOONS Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Lemon wedges
- 7-10 Tbsp wooden skewers
Directions
- 1
Sort the spinach, clean and wash it thoroughly. Peel and finely chop the onion. Heat the fat in a saucepan. Fry the onions and spinach, except for a few leaves for garnishing, in it. Deglaze with broth and cook for about 5 minutes.
- 2
Wash the meat, dab dry and sprinkle with pepper. Cover with ham and sage leaves. Pin with wooden skewers. Heat oil in a pan. Fry the meat for 5-8 minutes, turning it over.
- 3
Coarsely puree the spinach in the broth. Add crème fraiche. Season to taste with salt, pepper and a little nutmeg. Serve garnished with lemon wedges and remaining spinach leaves. Baugette tastes good with it.
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