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Saltimbocca Romana with Tagliatelle in Gorgonzola and Fresh Spinach

5 from 4 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 131 kcal

Ingredients
 

For the spinach:

  • Sage fresh
  • 10 Sch. Parma ham
  • Pepper
  • 125 g Butter
  • 800 g Baby spinach
  • 1 Pc. Clove of garlic
  • 1 Pc. Onion
  • Vegetable broth
  • Pine nuts
  • 100 ml Cream

For the pasta and the sauce:

  • Fresh pasta
  • 600 g Gorgonzola
  • 200 ml White wine
  • 250 ml Cream

Instructions
 

  • Pound the meat thinly, pepper and top with fresh sage. Place the Parma ham on the sage leaves and fold the schnitzel into a pocket. Melt the butter in a pan and briefly sear the meat on both sides. Then put it in the oven and let it steep at 150 ° C for 3-5 minutes. Warning: even a minute too long will make the meat too dry.
  • Pour the stock with white wine in the meat pan and add the Gorgonzola cheese. Add the cream and simmer the sauce. Then season with pepper.
  • Fry the diced onions with the squeezed garlic in olive oil until translucent. Add the fresh spinach and sauté with the vegetable stock. When the broth has boiled down, add the cream and mix everything well. Roast the pine nuts, serve the spinach and sprinkle with pine nuts.
  • Briefly add fresh pasta cooked al dente to the Gorgonzola sauce so that the pasta absorbs the sauce.

Nutrition

Serving: 100gCalories: 131kcalCarbohydrates: 0.1gProtein: 7.9gFat: 10.4g
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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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