Hi dudes, I hope you had a great weekend and you spent your time to improve your cooking skills!
So how was dinner? Any comments or improvements? I am looking forward to your feedback.
Today “sun is shining, the weather is sweet” in Amsterdam and before I go outside for jogging I will post the ingredients for the next recipe. It’s another Italian classic: Saltimbocca with green peas and mashed potatoes. 
For 2 you need

Veal / 4 thin slices each 60 – 80 g
Parma or San-Daniele ham /  4 thin slices
Sage / 8 leaves
Floury potatoes / 5 medium sized
Green peas / frozen 150 – 200 g
Muscat / a pinch
Milk / 100 ml
Butter / 2 tbsp
Lemon juice / 0,5 lemon
Lemon zest
Olive oil / 3 tbsp
Marsala / 60 ml
Vegetable stock / 50 ml
Flat-leaf parsley
Pepper
Sea salt
Preparation:

– Peel the potatoes and cook them for 20 min in salted water.

– Prepare the Saltimboccas: Season the slices of meat with pepper. Top each veal slice with a slice of ham, fold it and together with a sage leaf stick it together with a toothpick. 
5 min before the potatoes are cooked, start to fry the Saltimboccas on each side in a hot pan with olive oil. After 3 to 4 min remove them from the pan and keep them warm.

– Put the frozen peas in a small pan with melted butter. After 10 min add parsley and season with pepper and salt.  

– Prepare the sauce: Use the pan we used to fry the Saltimboccas and deglaze with marsala and vegetable stock. Add lemon juice, lemon zest and season with pepper and salt. Let it boil down. At the end put the Saltimboccas into the sauce. 

– Now mash the potatoes and add milk, butter and muscat. 

Arrange everything on a pre-heated plate. That’s it.

Buon appetito!

Stay at home dude TIP of the day:
In my case the butcher has cut the veal slices too thick. Put the meat for 20 to 30 min into the freezer and you can cut it in thinner slices with a really sharp knife!

3 thoughts on “Saltimbocca with green peas and mashed potatoes (002)

  • August 31, 2013 at 10:54 am
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    Boah ey, sieht das lecker aus! Hat es auch so gut geschmeckt? Und suuuper Fotos! Liebe Grüße aus Freiburg, Vera.

    Reply
  • August 31, 2013 at 10:54 am
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    Sounds great but is the meat well done or medium rare? I prefer well done 😉

    Thomas

    Reply

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