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Saltimbocca with Truffle Mash

Saltimbocca with Truffle Mash

Serves 2

Ingredients

Saltimbocca

  • 4 pieces veal, thinly sliced
  • 4 pieces of prosciutto
  • 15 sage leaves
  • 1/4 cup Flour
  • Salt and pepper
  • 1 Tablespoon of Oil
  • 1 Tablespoon butter
  • ¼ cup of both Marsala and white wine to deglaze pan
  • 1 Extra Tablespoon butter for sauce

Truffle Mash

  • 600gms potatoes (my fave for mashing are the royal blues)
  • 1 tablespoons butter
  • Truffle oil and or truffle salt to taste
  • Pinch White pepper
  • About ¼ cup of cream or milk
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Method

Saltimbocca

  1. Lay veal out on flat surface, place 3 sage leaves on top, fury side down so they stick to veal. Season with black pepper then press prosciutto on top.
  2. Coat each piece in flour.
  3. Put some butter and oil in hot pan and fry veal- prosciutto side down first until crispy then turn over and fry for one more minute. Remove from pan and keep the veal warm in the oven.
  4. Deglaze pan with marsala and wine (careful of flame). Take pan off heat and whisk in extra butter.
  5. Pour sauce over veal, serve with truffle mash and green beans or some crunchy iceberg!

Truffle Mash

  1. Boil potatoes until soft, then drain well.
  2. Mash with rest of ingredients.
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