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Saltimbocca with Garlic and Olive Oil Mash and Roasted Vine Tomatoes

Saltimbocca with Garlic and Olive Oil Mash and Roasted Vine Tomatoes

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Saltimbocca with Garlic and Olive Oil Mash and Roasted Vine Tomatoes is a tasty lunch or dinner dish

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 25 mins
Categories: Lunch, Main Ingredient, Mains
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Ingredients

  • 8 sage leaves
  • 4 thin slices veal (scallopini)
  • 8 slices prosciutto
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) butter
  • 1 C (250 ml) dry white wine
  • black pepper

Garlic & olive oil mash

  • 4 medium ‘floury’ potatoes, peeled and cut into small cubes
  • 2 fat cloves garlic, crushed
  • 3 Tbsp (45 ml) extra virgin olive oil
  • zest of 1 lemon
  • a few sprigs parsley, roughly chopped
  • salt and pepper

Roasted vine tomatoes

  • about 200 g baby vine tomatoes
  • olive oil
  • Maldon salt

 

Method

Saltimbocca

Place 2 sage leaves on each slice of veal. Wrap 2 slices of prosciutto around each. Use a toothpick to secure, if needed.

Heat the oil and butter in a large frying pan and fry the wrapped veal over a high heat for about 1 minute per side – it should be golden and crispy. Add the wine and simmer for about 2 minutes. Remove the saltimbocca from the pan. Reduce the wine by half and pour over the meat. Season with black pepper.

Garlic and olive oil mash

Boil the potatoes in salted water until tender. Drain and mash the hot, cooked potatoes with the garlic, olive oil, zest and parsley. Season well and use a whisk to fluff up the mash.

 

Roasted vine tomatoes

Preheat the oven to 200 °C.

Place the tomatoes onto a baking tray, drizzle with olive oil and sprinkle with salt. Roast for 15 minutes.

Serve the veal on a bed of garlic and olive oil mash and top with a few roasted vine tomatoes.