Saltimbocca alla Romana
Fine, tender veal steaks from the “Great Peak” premium boiled beef, perfectly prepared and pan-fried in just a few minutes. Garnished with prosciutto & sage leaves. This delicious trio of flavors jumps into your mouth as if by magic!
People:For 4 persons
Cooking time:20 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Saltimbocca alla Romana
| 1 piece | Kalbstafelspitz "Great Peak |
| 1 dash | Oil |
| 1 pkg. | Prosciutto |
| 4 piece | Sage leaves |
| 40 g | Butter |
Preparation steps
Prepare the steaks
- Cut the Great Peak veal into steaks approx. 2.5 cm thick (across the grain) and fry in the pan according to the instructions.
- Add the prosciutto and sage leaves to the pan while frying.
Arrange
- Then place the prosciutto on top of the Great Peak steaks and coat evenly with butter and sage.
Das AUMAERK Fleisch
