Saltimbocca – Bernard’s Kitchen


I recently offered to collaborate with Online Family Butcher (The Dubois Family) based in Rungis. The principle is simple: you order and receive your order anywhere in France in insulated boxes to ensure absolute cold chain safety. All meats are served there, but also exceptional meats or charcuterie. As we approach Pentecost, I present to you the recipe for Italian veal, the famous Saltimbocca! Literally ‘jumping in the mouth’, this seemingly simple (too simple?) dish is actually an absolute treat. Raw pork, sage, and white wine blend perfectly to create a dish with explosive flavor.

  • 4 beautiful thin slices of veal
  • Dozen slices of raw Italian pork
  • A dozen beautiful sage leaves
  • 150 grams of flour
  • half salt butter
  • olive oil
  • dry white wine
  • Salt and ground pepper

Here is the chest at Deliveresh!

To accompany this recipe, I made oven-roasted green asparagus. To do this, I cut the base, wash and drain it, and then put it in a small baking dish. Sprinkle with olive oil, salt and pepper and cook for 20-25 minutes in a preheated oven at 205°C. Put it on the fire before moving on to the rest of the recipe.

For the cutlets, take them very thin, and then, if necessary, flatten them with a flat meat hammer.

Place a slice of raw pork over the veal.

Cut the veal around the pork so that everything is the same size. Don’t worry about falling out, we’ll take care of it right after! Put a beautiful sage leaf on the ham, then using a wooden tool, fasten them together as in the picture.

Gently pass the slices into a small bowl with flour and flour on both sides.

Heat a large skillet over moderate to high heat, put a dab of butter and a good drizzle of olive oil.

When the butter has cracked, add the meat first on the veal side. Pepper to taste, but salt is light, because raw pork is very salty.

When everything is well browned, flip everything.

Flip the meat again, then spray a small glass of white wine as the heat increases.

The sauce will thicken quickly with the flour.

Remove the meat and let the sauce thicken.

Do the same with the rest of the satempuka. We are limited by pan capacity, so we will have to cook as we go. I clean the pan with a paper towel only between each cooking. For meat scraps, where they will be smaller or chopped, we can also fold the whole thing.

All you have to do is prick them with wooden picks and then do the same process.

A little salt, pepper, white wine, etc.

As for the sauce, at white wine time, you can also add more sage to enhance the taste. You just have to remove them before applying.

When the asparagus is ready, all you have to do is serve it!

Of course you can change the accompaniment like fresh spinach with cream!

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