Preview

Veal saltimbocca with fresh mozzarella, sage and prosciutto- virtual workshop

Brunch, Gluten free, Vegetables and Fruits, Veal

White wine sauce, veal and fresh mozza? Hands down greatness, right over here!

Ingredients

Recipe for 2 portions

Saltimbocca

2 Unit(s)

Veal scallop

2 Slice(s)

Prosciutto

2 Leaf(ves)

Sage

2 Slice(s)

Fresh mozzarella

2 Unit(s)

Toothpick

White wine sauce

1 Unit(s)

French shallot

75 Ml

Marsala

Grilled vegetables

0.50 Unit(s)

Red pepper

0.50 Unit(s)

Zucchini

0.50 Tray(s)

Button mushrooms

2 Sprig(s)

Thyme

2 Clove(s)

Crushed garlic

Preparation time: 45 min

Preheat your Oven at 400 °F

Things to do before the workshop

Ingredient

Peel and chop the garlic.

Wash the vegetables.

Equipment list

1 cutting board

1 chef knife + 1 paring knife

2 mixing bowls

1 pair of tongs

1 wooden spoon

1 pastry sheet + parchment paper

1 pan
For the preparation - To do with the chef

Cut the zucchinis into macedoine.

Hammer down the veal until very thin.

Slice the prosciutto and the mozzarella.

Mince the shallot.

Empty the peppers and cut the mushrooms in quarters.
Saltimbocca

In a hot pan, colour the Saltimbocca in vegetable oil and butter, on each of its sides. Reserve on a cooking tray.

Put some prosciutto, some sage and a nice slice of mozzarella on them.

With the help of a toothpick to hold them, fold and roll them nicely.
Sauce

Cook the shallot with some butter, on medium high heat and once translucid, add in the Marsala to deglaze and let everything reduce and come together for a minute.

Once the sauce thickened a little bit add in the Saltimbocca. Rectify.
Vegetables

In a medium bowl mix in all the vegetables with the olive oil and the condiments.

Toss everything in the oven at 400F, for 20-25mins.
Plating

On a plate, dress the vegetables, the Saltimbocca and then pour generously the sauce all over.