saltimbocca

Mmmmmmh… delicious flavors to serve with a risotto, some pasta, steamed vegetables… or, why not, with gnocchi and grilled tomatoes.

For the gnocchi, follow the instructions on the package. Once cooked and just before service, I fried them in a little olive oil and thinly sliced garlic.

For the tomatoes: cut them in 2, place them sliced side up in an ovenproof dish. Pour olive oil on top of the tomatoes, salt, pepper and oregao or rosemary, and some slice of fresh garlic. Cook in the oven for 1 or 2 hours at 160-180°C.

For the saltimbocca, put a slice of Parma ham (or other Italian ham – prosciutto) on top of a veal escalope (thin slice of veal). Add 2 leaf of sage and fold in two (or roll… that’s the official way to do it). In an oiled and preheated pan, cook the veal so it’s golden then pour 10 cl of white wine and leave on low heat until cooked through.

It’s easy and delicious! Don’t forget to pour the wine sauce on top of the gnocchi, risotto or pasta.

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