Saltimbocca alla Romana with fresh asparagus

4
0 - 30 minutes
veal escalope
*
frying
507

Preparation

Peel the asparagus and completely remove the woody ends. Cook the asparagus in salted water until done (approx. 10-12 minutes; the time will depend on the thickness of the asparagus). Drain them and keep them warm.

Lay the slices of veal next to each other on a cutting board. If necessary, pound until thinner. On four slices of veal, place a slice of Prosciutto di Parma and a sage leaf. Top each of these slices of veal with a second slice of veal and secure with a wooden skewer. Season with pepper, and dust with flour. Heat the oil in a pan and bake the veal for 2 to 3 minutes on either side. Remove the veal from the pan and keep warm.

For the sauce, cook the cooking juices together with the white wine and allow to thicken. Stir in the double cream and season the sauce with salt, pepper and some sugar. Place the saltimbocca and asparagus on pre-heated plates. Top each plate with sauce.

Ingredients

  • 800 g white asparagus
  • 4 pcs veal escalope
  • 4 sage leaves
  • 4 slices of Prosciutto di Parma
  • Salt
  • Pepper
  • 25 g wheat flour
  • 3 tbsp cooking oil
  • For the sauce:
  • 125 ml white wine
  • 125 g double cream

Nutrition values

10
52
49

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