Two kinds of saltimbocca with pasta, lemon and white wine sauce and summer vegetables

Ingredients for 5 servings:

• 150 g wheat flour Tipo 00
• 250 g durum wheat semolina, fine (semola)
• 4 eggs, organic
• 1 tsp salt
• 3 veal escalopes from the topside
• 3 corn-fed chicken breasts
• 10 slice(s) raw ham, Italian
• pepper
• 12 sage leaves, fresh
• olive oil
• 250 ml veal stock
• 250 ml cream
• salt and pepper
• 1 tbsp cornstarch
• 50 ml white wine
• ½ lemon(s), juice
• n. B. saffron threads
• 1 large eggplant(s)
• 2 small zucchini
• 3 bell peppers
• salt and pepper
• 4 sprigs of fresh thyme
• 4 tbsp olive oil

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 25.09.2020

For the pasta, mix all the ingredients in a food processor with the dough hook and then let the dough rest in the refrigerator, wrapped in cling film, for 1 hour. Roll out the pasta dough using the pasta machine and cut it using the tagliatelle attachment. Hang the pasta to dry. Cook for about 4-5 minutes and serve. For the saltimbocca, wash the sage leaves. Halve the veal escalopes and top each with 1/2 slice of ham and 1 sage leaf, securing with a wooden skewer. Cut the corn-fed chicken breasts about 2 cm thick, using the trimmings for a salad with chicken strips the next day, for example. Wrap the corn-fed chicken breasts with ham and sage and secure. Sear the veal escalopes and corn-fed chicken breasts in olive oil in two separate pans. Season both saltimbocca with freshly ground pepper while still in the pan. Salt is hardly necessary because the ham is very salty. The corn-fed chicken saltimbocca takes about 8 minutes and the veal escalopes about 4 minutes in a hot pan. For the sauce, reduce the veal stock and cream for about 3 hours, stirring occasionally. Season with salt and pepper and, just before serving, add a dash of white wine and lemon juice. If desired, mix the cornstarch with cold water and thicken the sauce to the desired consistency. Garnish with a little saffron and serve. Wash and trim the vegetables, then cut into 2 cm cubes. Wash the thyme and strip the small leaves from the sprig. Fry the vegetables in olive oil for about 15 minutes, seasoning with salt, pepper, and thyme. Sabrina prepared this recipe as a main course on Friday, September 25, 2020, in the show “The Perfect Dinner” – Day 5 from Würzburg.