John Myers
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Saltimbocca Á La Styriana with Sage and Fan Potatoes in Lemon and White Wine Sauce
The perfect saltimbocca á la styriana with sage and fan potatoes in lemon and white wine sauce recipe with a picture and simple step-by-step instructions.
For the potato compartments:
- 0,5 kg Potatoes
- Sage leaves
- Oil
- Salt
For the saltimbocca:
- 1,5 kg Veal fillet
- 25 disc Prosciutto
- Sage leaves
- 125 ml White wine
- 125 ml Beef stock
- 4 Pc. Garlic cloves chopped
- 4 Pc. Organic lemons
As a side dish:
- 1 packet Panicle tomatoes
- Salt
- Pepper
- Olive oil
- Sage leaves
For the potato compartments:
- Clean or peel the potatoes and hold them between two wooden spoons. Cut into the compartments with a sharp knife.
- Brush the potatoes with oil, salt and bake for 30 minutes at 170 degrees. Allow to cool, fan with sage leaves and then, depending on the variety, bake for another 30 minutes.
For the saltimbocca:
- Cut the meat about three fingers high, coat with sage and finally wrap it with prosciutto. Secure with meat needles or twine.
- Sear hot and quickly in a steel or cast iron pan. Deglaze with white wine and stock, add chopped garlic and simmer. Then add lemons to taste.
As a side dish:
- Roast the prosciutto, sage and lemon wedges and add as a decoration. Fry vine tomatoes with panicles in the oven for 40 minutes with salt, pepper and olive oil.
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