Veal Saltimbocca with Roasted Rosemary Potatoes, Marsala Sauce and Ligurian Vegetables

Veal saltimbocca with roasted rosemary potatoes, marsala sauce and Ligurian vegetables

• Peel the potatoes and cut them into cubes. Cook until soft in boiling water for 10 minutes, then drain. Fry vigorously on all sides in a pan with olive oil. Chop the rosemary needles. Put the butter and rosemary needles under the potato cubes, let them froth. Season everything with salt and pepper.
• Remove the artichoke bases and cut into slices. Stone and chop the olives. Blanch and peel the cocktail tomatoes in salted water. Chop the shallots and sauté them in olive oil. Add the artichoke slices, fold in the chopped olives, season. Just before the end, add the peeled tomatoes.
• Cut the veal fillet into 50 gram slices and pepper. Cover with a sage leaf and wrap in Parma ham (3 pieces per person). Fry the meat packet in olive oil over medium heat for 3 minutes on both sides and place in the oven at 80 degrees top / bottom heat. Deglaze the roast with Marsala, add the veal stock and let it boil down, finally stir in the cold butter with a whisk and season with salt and pepper. Place the Ligurian vegetables in a serving ring, top with the roasted rosemary potatoes. Put the meat on the sides and drizzle with marsala sauce.