John Myers
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Saltimbocca Alla Romana, Rosemary Potatoes and Pea and Mint Puree
The perfect saltimbocca alla romana, rosemary potatoes and pea and mint puree recipe with a picture and simple step-by-step instructions.
For the saltimbocca:
- 500 g Veal fillet
- 8 Pc. Parma ham slices
- 8 Pc. Sage leaves
- 4 tbsp Butter
- 250 ml White wine
- Flour
For the rosemary potatoes:
- Potatoes
- Rosemary
- Salt
- Pepper
For the pea and mint puree:
- 400 g Peas
- 5 Pc. Mint leaves
- 6 tbsp Cream
- 3 tbsp Butter
For the saltimbocca:
- Carefully pound the veal fillets flat with the smooth side of the meat tenderizer.
- Place 1 slice of ham and 1 sage leaf on each piece of meat and pin it to the meat with toothpicks. Turn the unfixed side in flour.
- Melt 2 tbsp butter in a pan. Add the schnitzel and fry for 2-3 minutes on each side. Salt and pepper the meat gently. Warm places.
- Deglaze the roast with white wine. Stir 1-2 tbsp butter into the sauce, add the meat again and let it warm up.
For the rosemary potatoes:
- Marinate the potatoes with salt, pepper, olive oil and rosemary.
- Bake in the oven at 200 degrees on top / bottom heat for 30 minutes.
For the pea and mint puree:
- Cook the peas for 5 minutes, drain. Add the crushed mint, butter, cream, salt and pepper, puree.
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