Saltimbocca alla Romana with fresh asparagus

Saltimbocca alla Romana with fresh asparagus

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Saltimbocca alla Romana with fresh asparagus

Ingredients:

 8 veal schnitzels
 800 grams of white asparagus
 4 sage leaves
 4 slices prosciutto
 Salt
 Pepper
 25 grams wheat flour
 3 tbsp. olive oil
Sauce
 ½ cup white wine
 ½ cup cream
 Sugar

Preparation:

1

Peel the asparagus and cut away the ends. Cook the asparagus in salted water for 10-12 minutes (cooking time may vary depending on the thickness of the asparagus). Drain and keep warm.

2

Align the veal schnitzels on a cutting board and pound them flat. Place a slice of prosciutto and a sage leaf on four of the veal cuts, Cover each with a second cut and secure with a skewer. Season with pepper and dredge with a little flour. Heat the oil in a pan and cook the veal portions for two to three minutes on each side.

3

Remove the veal from the pan and keep warm.

4

To make the sauce, boil the cooking liquid with white wine and let it thicken. Stir in the cream and season with salt, pepper and a pinch of sugar. Arrange the saltimbocca and asparagus on warmed plates onto which sauce has already been spooned.

Ingredients

 8 veal schnitzels
 800 grams of white asparagus
 4 sage leaves
 4 slices prosciutto
 Salt
 Pepper
 25 grams wheat flour
 3 tbsp. olive oil
Sauce
 ½ cup white wine
 ½ cup cream
 Sugar

Directions

1

Peel the asparagus and cut away the ends. Cook the asparagus in salted water for 10-12 minutes (cooking time may vary depending on the thickness of the asparagus). Drain and keep warm.

2

Align the veal schnitzels on a cutting board and pound them flat. Place a slice of prosciutto and a sage leaf on four of the veal cuts, Cover each with a second cut and secure with a skewer. Season with pepper and dredge with a little flour. Heat the oil in a pan and cook the veal portions for two to three minutes on each side.

3

Remove the veal from the pan and keep warm.

4

To make the sauce, boil the cooking liquid with white wine and let it thicken. Stir in the cream and season with salt, pepper and a pinch of sugar. Arrange the saltimbocca and asparagus on warmed plates onto which sauce has already been spooned.

Saltimbocca alla Romana with fresh asparagus


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.