John Myers
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Veal Saltimbocca on Noodle Nest Tossed in Butter and Grilled Vegetables
The perfect veal saltimbocca on noodle nest tossed in butter and grilled vegetables recipe with a picture and simple step-by-step instructions.
Saltimbocca:
- 600 g Veal shoulder
- 120 g San Daniele ham
- 12 Pc. Sage leaves
- Salt and pepper
Sauce:
- 400 ml Veal stock
- 200 ml White wine dry
- 2 Pc. Sage leaves
- Salt and pepper
Pasta:
- 600 g Pasta
- 2,5 l Water
- 30 g Butter
- Salt
Grilled vegetables:
- 1 kg Seasonal vegetables
- Pound the meat into thin slices with a meat tenderizer or a wide knife. Then a little salt and pepper on both sides. Place a sage leaf and a slice of Dan Daniele ham on a slice of meat and fix with a toothpick if necessary.
- Preheat the pan on medium heat for 5 minutes and then sear the meat on the ham side first. Turn after approx. 3 minutes and roast for another 2 minutes. Then take it out of the pan and place it on a piece of aluminum foil and make a package and put it in the oven at 60 degrees to draw.
- Deglaze the roast with the white wine and add the stock. Bring everything to a boil and reduce to a third. Add a piece of butter and, if necessary, bind a little with cornstarch. At the very end, add the chopped sage to the sauce.
- Boil the pasta, place on a baking sheet and fold in the butter. Twist together to form a nest and lift onto the plate. Cut the vegetables into 0.5 cm thick slices and grill them in a grill pan or on a grill with olive oil.
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