Saltimbocca, parma ham crust and mash

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Easy Peasy Cottage Pie

Shepherd's Pie (beef mince)

Ingredients

4 veal fillets 120g each
4 slices of parma ham
8 quarters of tomato
1 mozzarella
2 cloves of garlic
10cl white wine
thyme and laurel
3-4 onions
200g water
10cl olive oil
1 bunch basil
1/2 lemon
10cl olive oil
500g potatoes
1 stock cube

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins

Preparation

Step 1

Take each veal fillet, place a slice of parma ham on each, add some basil and mozzarella. Roll up together and fix each rolled fillet with two toothpicks.

Step 2

Fry the fillets in a pan with oil. Add the diced onion, the garlic and the tomato quarters.
Tips: don't over cook the veal otherwise it will be too dry and not nice to eat.

Step 3

Deglaze with white wine, add the thyme, laurel and leave to reduce by half. Add the 20cl of water and cook for 5 minutes. Remove the saltimbocca and filter the juice. Add the lemon juice and keep warm.

Step 4

Cook the peeled potatoes in boiling water for 30 minutes. Drain and mash them with a fork. Add the stock, olive oil and basil.

Step 5

Garnish the plates with the potatoes and the saltimbocca and pour over with a little juice.

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