Saltimbocca with Mashed Potatoes - Veal ScaloppiniTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 8 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:170.3 kcal
Proteins:11.2 g
Fats:10.6 g
Carbohydrate:7.1 g
Fibers:0.6 g
Sugar:0.9 g
Cholesterol:48.5 mg
Sodium:214.7 mg
Calcium:101.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
4
small veal scaloppini, very thinly sliced
4
thin slices of emmenthal
4
small thin slices of parma ham or prosciutto
4
large mashing potatoes
60
ml
butter
sunflower oill
100
ml
milk
salt and pepper
METHOD
- Cook the potatoes in boiling water; drain them and put them through a food mill. Add the butter and enough milk to obtain the desired consistency. Taste and correct the seasoning.
- Place a slice of cheese and ham on top of each piece of veal. Roll the scaloppini up like large cigars, holding them in place with a cocktail toothpick. Brown over medium heat in a skillet in a little oil for about 8 minutes. Turn occasionally, being careful the rolls don't dry out. Season lightly with salt, keeping in mind that the cheese and ham are already salty.
- Serve the saltimbocca accompanied by the hot mashed potatoes.
Potato man
- Pack the mashed potato into a ramekin or another small flat round dish;
- turn it out onto the plate;
- design a mouth with 1/3 of a thin cucumber slice; create the eyes and nose from some grilled red pepper or tomato.
- You can even add some hair by sticking in a few celery leaves. Be creative!
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Original version
A specialty of Roman cuisine, saltimbocca literally means "jumps in the mouth." It consists of thin slices of veal sautéed in butter, covered with thin slices of ham, flavoured with sage and gently braised in white wine.
