John Myers
Saltimbocca with Spicy Potatoes
The perfect saltimbocca with spicy potatoes recipe with a picture and simple step-by-step instructions.
- 4 Saddle of veal steaks with a fat rim à 125 g
- 4 Discs Prosciutto ham
- 4 Sage leaves
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 3 tbsp Sunflower oil
- 1 tbsp Butter
- 300 g Small potatoes (8 pieces / here: Young Anabelle unwashed)
- 1 tsp Salt
- 1 tsp Turmeric
- 1 branch Rosemary
- 1 branch Thyme
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 Discs Lemon
- 1 Tomato about 100 g
- Wash the saddle of veal steaks, pat dry with kitchen paper, cut several times into the edge of fat with a sharp knife and season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Cover each of the veal steaks with a slice of prosciutto ham and a sage leaf and secure twice with half a toothpick. Heat sunflower oil (3 tbsp) and butter (1 tbsp) in a large pan, fry the veal steaks on both sides until golden-brown and then keep warm in an ovenproof dish at 100 ° C until serving. Pluck and cut the rosemary and thyme. Carefully clean / wash the potatoes (here: with a new scouring sponge!), Cook in water with salt (1 teaspoon) and turmeric (1 teaspoon) for about 16 minutes, drain, fry in the frying pan, finally add the cut herbs and with Season the coarse sea salt from the mill and colored pepper from the mill. Wash the tomato, remove the stem and season with salt and pepper. decoratively cut in half. Serve the veal saddle steaks with the spicy potatoes, garnished with a tomato half and lemon wedge.
Facebook Comments