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Veal saltimbocca, tomatoes spaghetti with lemon and parmigiano |

Veal

Veal steak stuffed with mozzarella and sage, wrap in prosciutto, serve with spaghettis garnish with sherry and sundried tomatoes, lemon, basil and parmigiano.

Ingredients

Recipe for 4 portions

For the saltimbocca

4 Unit(s)

Veal scallop

8 Slice(s)

Fresh mozzarella

4 Slice(s)

Prosciutto

8 Leaf(ves)

Sage

15 Ml

Flour

45 Ml

Butter

125 Ml

White wine

125 Ml

Chicken stock

For the spaghettis

300 Gr

Spaghetti

1 Unit(s)

Lemon

125 Gr

Cherry tomatoes

80 Gr

Sundried tomatoes

4 Sprig(s)

Basil

60 Ml

Parmesan

3 Clove(s)

Garlic

Salt and pepper
Olive oil

Preparation time: 30 min

For the preparations

Slice the mozzarella, pick the sage. Cut the sherry tomatoes in half, mince the sundried tomatoes, mince the basil, shred the parmigiano, zest the lemon and squeeze the juice. Chop the garlic.
For the saltimbocca

Tenderize the veal steak between two saran wrap. Stuff each one with two slices of mozzarella and two leaves of sage, fold it and wrap it with two slices of prosciutto. In a pan on medium heat with some olive oil and two third of the butter, sear the saltimbocca on the two sides and reserve it on a baking tray. In the same pan, cook the flour a little bit, add the wine and the chicken stock, reduce it half way.
For the spaghettis

In a big pot of salty boiling water, cook the spaghettis until al dente. In a pan with olive oil sweat the garlic, add the sherry tomatoes and cook it 1 more minute, add the strained spaghettis, the basil, the sundried tomatoes, the zest and the lemon juice.
For the platting

Finish the saltimbocca 2 minutes in the oven. Plate it and cover it with the sauce, roll the spaghettis on the side and garnish with the shred parmigiano.