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Saltimbocca, parma ham crust and mash

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  • 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


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


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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