Veal Saltimbocca

< 30 minutes
4 persons
Medium
Pan
Veal Saltimbocca

This recipe presents a delightful twist on the classic Italian dish, Saltimbocca, featuring succulent veal picanha steaks. Each steak is seasoned with a delicate balance of salt and pepper, adorned with aromatic sage leaves, and wrapped in savory Parma ham. Pan-seared to perfection, the steaks are then served atop a bed of al dente spaghetti, infused with a rich beef broth reduction and adorned with halved vine tomatoes. The result is a harmonious fusion of flavors and textures, where the tender veal, crispy ham, and fragrant sage perfectly complement the hearty pasta and sweet tomatoes. With its elegant presentation and exquisite taste, Veal Picanha Saltimbocca promises to elevate any dining experience.

Ingredients


Preparation


  • 1. Cut the picanha into slices approximately 2 cm thick.
  • 2. Lay the veal picanha steaks flat and lightly season both sides with salt and pepper. Place a few sage leaves on each steak and then cover them with a slice of Parma ham. Secure with cocktail sticks if necessary.
  • 3. Heat a dash of olive oil in a frying pan over medium-high heat. Fry the veal picanha steaks with the ham side down until the ham is crispy, then flip them over and briefly fry them on the other side. Remove the steaks from the pan and keep them warm under aluminum foil.
  • 4. Add the broth to the pan and let it simmer until the sauce thickens slightly.
  • 5. Meanwhile, cook the spaghetti al dente according to the instructions on the package.
  • 6. Add the spaghetti to the reduced broth in the pan and toss together. Add the halved vine tomatoes at the end and gently fold them into the warm pasta so they maintain their shape and are just heated through by the pasta's warmth.
  • 7. Place the veal picanha steaks on top of the spaghetti with tomatoes and spoon some of the broth sauce over them.
  • 8. Serve the Veal Picanha Saltimbocca immediately, optionally garnished with extra fresh sage leaves.
  • 9. Enjoy your meal!