Two Kinds of Saltimbocca with Pasta, Lemon and White Wine Sauce and Summer Vegetables

5 from 9 votes
Prep Time 1 hr 30 mins
Cook Time 3 hrs
Rest Time 1 hr
Total Time 5 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 259 kcal


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



  • 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.


Serving: 100gCalories: 259kcalCarbohydrates: 4.4gProtein: 1gFat: 26.2g
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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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