Saltimbocca with Mediterranean Vegetables
Ingredients
- Ingredients
- 8 thin small Veal cutlets
- 8 slices Prosciutto
- 8 Sage
- salt (and pepper)
- 4 Tbsps butter
- 70 milliliters white wine
- For the vegetables
- 1 Eggplant
- 2 small Zucchini
- 4 Tomatoes
- 1 Fennel bulb
- 1 yellow Bell pepper
- 3 Tbsps olive oil
- salt (and pepper)
- ⅛ l Vegetable broth
- 50 grams green pitted Olives
- 2 sprigs Sage
Preparation steps
Rinse eggplant, coarsely chop and sprinkle with salt. Let stand on a plate for 30 minutes to draw out water, then rinse well and dry. Rinse and peel zucchini, tomatoes and fennel, and roughly chop. Cut pepper in half, rinse, remove the seeds and ribs and cut into pieces. Heat olive oil in a pan and cook the vegetables. Pour in broth, cover and simmer for 35 minutes at low heat. Rinse sage leaves, cut into strips and mix with the olives into the vegetables. Season with salt and pepper.
Meanwhile pound cutlets flat. Put a slice of prosciutto and a sage leaf on each cutlet. Season with salt and pepper. Heat butter in a pan and cook the cutlets with the prosciutto side down for 2 minutes, turn over and cook another ½ minute. Remove, keep warm and cook the gravy with the wine. Distribute cutlets on plates, pour over the sauce and serve with vegetables.
