John Myers
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Saltimbocca Roulades
The perfect saltimbocca roulades recipe with a picture and simple step-by-step instructions.
for the roulades
- 4 Veal schnitzel
- 4 Discs Parma ham
- 8 leaves Sage fresh
- 8 leaves Dijon mustard
- 1 a cup Ricotta
- Salt and pepper colored from the mill
for the sauce
- 1 Onion
- Olive oil to fry at will
- 1 tsp Dijon mustard
- 1 glass Veal stock
- 250 ml White wine
- The rest of The ricotta
- 10 gr Butter
- Salt and pepper colored from the mill
- 4 leaves Sage fresh
baked potatoes
- 1 kg Waxy potatoes with their skin on
- Olive oil
- Salt and pepper
- Pound the veal escalope flat. Salt, pepper and brush with a little mustard (not too much, otherwise it tastes good, it should only give off a little spice). Spread the ricotta on top (you won’t need the whole cup) then put the sage leaves and the Parma ham on top. Wrap into a roulade and secure with toothpicks.
- Now the roulades can be seared in hot olive oil on all sides, then removed from the pan and set aside. Now sauté the onions in the frying oil when they are golden brown add a teaspoon of mustard. Deglaze with veal stock and white wine. Now put the roulades back in the pan and simmer gently with the remaining sage leaves for about 1-1 1/2 hours.
- In the meantime, when the roulades are simmering, scrub the potatoes in lukewarm water with a brush, then halve or quarter (depending on size) and place on a greased baking sheet with the cut side facing down. First rub with olive oil and season with salt and pepper. Then wait and bake in the oven at 200 ° degrees top-bottom heat for about 20 minutes so that everything is ready at the same time! Bon appetit
- Finally, take the roulades out of the sauce, then whisk the ricotta and butter with a hand blender so that everything becomes even more creamy and of course season with salt and pepper.
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