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Saltimbocca in White Wine Sauce, with Polenta and Vegetable Parcels

5 from 9 votes
Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 141 kcal

Ingredients
 

Saltimbocca:

  • 5 Pc. Veal fillet medallions
  • 5 Discs Parma ham
  • 5 Pc. Sage leaves
  • Pepper

Sauce:

  • 200 ml Riesling dry
  • 75 g Frozen butter
  • 1 tbsp Flour
  • Salt
  • Pepper

Polenta:

  • 250 g Corn semolina
  • 500 ml Milk
  • 500 ml Water
  • 50 g Parmesan
  • 50 g Butter
  • Salt
  • Pepper
  • Nutmeg

Vegetable packet:

  • 1 Pc. Paprika
  • 1 Pc. Zucchini
  • 1 Pc. Eggplant fresh
  • 1 Pc. Clove of garlic
  • 2 tbsp Olive oil
  • 3 Pc. Rosemary stalks
  • Salt
  • Pepper
  • Parchment paper
  • Roast twine

Instructions
 

Polenta:

  • First, the milk and water are boiled with the salt, pepper and grated nutmeg.
  • As soon as the liquid boils, keep the temperature low and slowly let the corn grits trickle in.
  • Make sure that you keep stirring with the whisk, otherwise the mixture could burn.
  • After about 20 minutes, the semolina is ready and can be mixed with grated Parmesan and butter.
  • Then the mass is poured onto a baking sheet, smoothed out and set aside to cool.

Vegetable packet:

  • To do this, cut the aubergine, zucchini and peppers into fine cubes.
  • The eggplant cubes are first salted and set aside briefly so that the bitter substances are removed from the cubes.
  • Then mix the vegetables together in a bowl.
  • The whole thing is seasoned with olive oil, chopped rosemary, salt, pepper and a pressed clove of garlic.
  • Let it marinate for 5 minutes. In the meantime, cut the sheets of parchment paper into quarters.
  • Place three tablespoons of the vegetable mixture on each piece of paper.
  • Then they are formed into small packages and tied with the roast twine.
  • When the small packages are ready, put them in the preheated oven for 30 minutes at 180 degrees. After the cooking time, the oven is also turned down 80 degrees.

Veal medallions:

  • While the packets are in the oven, the veal medallions are peppered, each with a leaf of sage and wrapped in the Parma ham.
  • Sear them on each side for about a minute and then put them in the oven at 80 degrees to rest. So it stays nice and pink.
  • The roast resulting from the veal is dusted with the flour and then extinguished with the white wine. Let it boil down and season with salt and pepper.
  • When the wine is significantly reduced, the sauce is removed from the stove and tied with the frozen butter.
  • The sauce must no longer boil, otherwise the butter could separate from the liquid again.

Serving:

  • Before serving, the cold polenta is cut into bars and fried in oil until it is golden brown and crispy on the outside.
  • When serving, first put a dab of sauce on the plate, then the meat comes on top. There is also space for a vegetable packet and two Polish bars.

Nutrition

Serving: 100gCalories: 141kcalCarbohydrates: 3.3gProtein: 2.5gFat: 12.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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