Saltimbocca with Pumpkin Puree
Ingredients
- For the pumpkin puree
- 800 grams Pumpkin (such as butternut squash)
- 200 milliliters Orange juice
- 2 Tbsps butter
- salt
- cayenne pepper
- Nutmeg (freshly grated)
- For the saltimbocca
- 8 slices Veal cutlet (each 80 grams)
- 8 slices Prosciutto
- 16 Sage
- 1 Tbsp butter
- salt
- freshly ground peppers
- 200 milliliters Sweet wine (Marsala)
- 4 Tbsps chopped parsley
Preparation steps
Cut the pumpkin pulp into large cubes about 1 cm (approximately 1/2 inch) and place in a steamer. Cook over the hot steam approximately 15 minutes, until tender. Pour the orange juice with the butter in a pan to warm. Press the pumpkin through a potato ricer and mix in. Season the puree with salt, cayenne pepper and nutmeg.
Rinse the veal cutlets, pat dry and gently pound flat with the smooth side of a meat mallet. Secure a slice of prosciutto and two sage leaves on each cutlet with toothpicks. In a pan, melt the butter. Add the cutlets and cook 1-2 minutes on each side. Lightly season with salt and pepper, then remove from pan.
Deglaze the pan drippings with Marsala and boil vigorously. Season to taste, then add the cutlets back in the pan and heat through.
Distribute the puree on plates, top each portion with two cutlets and distribute the sauce around. Serve with garnished with parsley.
