Contents
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Ingredients
For the pasta:
- 150 g Flour "00"
- 250 g Durum wheat semolina (semola)
- 4 Pc. Eggs
- 1 tsp Salt
For the saltimbocca:
- 3 Pc. Veal escalope upper shell
- 5 Pc. Corn chicken breasts
- 10 Discs Italian raw ham
- Pepper
- 11 leaves Sage
- Olive oil
For the lemon and white wine sauce:
- 250 ml Veal stock
- 250 ml Cream
- Salt pepper
- 1 tbsp Starch
- 50 ml White wine
- 0,5 Pc. Lemon
- Saffron
For the summer vegetables:
- 1 Pc. Eggplant fresh
- 2 Pc. Zucchini small
- 3 Pc. Paprika
- Salt pepper
- 4 Branches Fresh thyme
- 4 tbsp Olive oil
Instructions
Pasta:
- Mix all ingredients in the food processor with the dough hook and then leave to rest in cling film in the refrigerator for 1 hour.
- Roll out the pasta dough with the pasta machine (Kitchen Aid, level 5) and divide with the tagliatelle attachment. Hang pasta to dry.
- Cook the pasta for approx. 4-5 minutes and serve.
Two kinds of Saltimbocca:
- Wash the sage leaves. Halve the veal escalope and cover with ½ slice of ham and 1 sage leaf, secure with a wooden skewer. Cut corn chicken breasts to a thickness of approx. 2 cm, use sections e.g. for a salad with chicken strips the next day. Wrap the corn chicken breasts with ham and sage, pin tight.
- Sear the veal and corn chickens in two separate pans with olive oil. First season both Saltimbocca in the pan with freshly ground pepper. I hardly used salt because the ham is very salty. The saltimbocca maize chicken takes about 8 minutes and the veal (1 cm thick) about 4 minutes in the hot pan.
Lemon and white wine sauce:
- Reduce the stock and the cream for about 3 hours, stir occasionally, season with salt and pepper and season with a dash of white wine and lemon juice just before serving. If necessary, mix the starch with cold water and thicken the sauce to the desired consistency. Garnish with a little saffron and serve.
Summer vegetables:
- Wash and clean the vegetables and cut them into approx. 2 cm cubes. Wash the thyme and remove the small needles from the branch. Fry the vegetables in olive oil for about 15 minutes, season with salt, pepper and thyme.
Nutrition
Serving: 100gCalories: 259kcalCarbohydrates: 4.4gProtein: 1gFat: 26.2g