Saltimboca is translated from Italian as “to jump into the mouth”. Indeed, fragrant meat, seasoned with sage (and something else) just asks to be eaten as soon as possible. You can cook Saltimboku classic, or you can add your own "touches" that make the dish more original.
This time I had saltimboca with Rocofor cheese - but cheese is not required in it at all, it really is... For interest.
I could paint her charms endlessly, but I'd better go straight to the important one.
So what we take:
• Veal pulp six hundred grams. Keep in mind that you will need to cut schnitzels out of it.
• Parma ham - 100 grams. Don't throw your slippers at me, it's an Italian recipe. If there is no parma, you can try to replace it with a raw smoked ham (if you find one)
• Red wine dry - half a glass
• Meat broth - half a glass (so I often write that it's good when there is frozen broth in the freezer!)
• A little sage (always fresh, you can't get away with dried)
• Zest of one orange (remember, only the orange part!)
• Several tablespoons of flour (for light breading)
• A little olive oil
• A little butter
• Veal spice mix
• A little clove
• Anise star (or two, to taste)
• Salt
• Roquefort (but this is for my variation, it can be perfectly cooked without it)
How do we cook
We cut the veal into schnitzel. Keep in mind that they will shrink during cooking. For the classic saltimboca, the pulp is beating back, but for my variation, we won't.
Sprinkle with a mixture of spices, cut a sage leaf.
Put a piece of ham in each schnitzel and - hop, wrap it up, fastening it with a skewer or a toothpick.
Now we roll in flour, in a very thin layer, purely only to remove moisture and send it to the pan, in a mixture of butter and olive oil.
We need to get a wonderful golden brown crust.
When this crust is obtained from both sides, in the classic version the saltimboks are removed from the pan (they can be brought in the oven, if anything), and in my - since we will also have Roquefort, which needs fruit notes for harmony, we pour wine, meat broth into the pan and bring to boiling. We reduce the heat and send there large curls of orange zest, a little (literally a couple of pieces) of cloves and anise stars.
And - we languish.
I will not tell you exactly the time of languor, it depends on what kind of meat you have. Perhaps twenty minutes will be enough.
Then we take out the zest (we no longer need it), break the Roquefort into pieces, cut our saltimboks (not completely) so that we can insert the Roquefort into the cuts and... serve.
Any garnish that you like. If you want a sauce, then the saltimboks must be removed from the pan, and the liquid in which they were languishing must be evaporated over high heat.
Bon Appetit!