Saltimbocca di Vitello al Forno.

Recipe serves Prepared for 1 2

Ingredient Amount Scaled amount

Veal Tenderloin 100 G 200 G

Fresh Sage 50 G 100 G

Olive Oil 5 G 10 G

Prosciutto Parma 20 G 40 G

Salt and pepper

Parmesan Cheese 30 G 60 G

Puffed Wild Rice 10 G 20 G

Cooked Corn Cobs 5 G 10 G

Beef Tomatoes 40 G 80 G

Arbequina olive oil 4 G 8 G

Recipe

The original version of this dish is Saltimbocca alla Romana ("saltimbocca

Roman-style") which consists of veal, prosciutto and sage, rolled up and

cooked in dry white wine and butter. Marsala is sometimes used. Also,

sometimes the veal and prosciutto are not rolled up but left flat. An American

Saltimboca di Vitello al Forno.

( Veal Tenderloin with Prosciutto di Parma )

Season the veal and fry quickly on all sides on the frying pan.

Cook in a fan-assisted oven for approx. 10 minutes at 100°C.

Also fry the slices of beef tomato on the frying pan and season

with sea salt. Fry the sage leaves in olive oil until crispy.

Grill the cooked, sliced corn cobs on the frying pan. Serve the

tenderloin with Parma ham slices, Arbequina olive oil, puffed

wild rice and grated Parmesan.