Saltimbocca with creamy durum wheat

Saltimbocca with creamy durum wheat

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 597 kcal
, Fat: 20 g
, Carbohydrate: 57 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the durum wheat

1 onion
300 g pre-cooked durum wheat (Ebly®) (Ebly)
1 tbsp butter
6 dl vegetable bouillon
1 bunch chervil
180 g Dessert Extrafin (sour milk)


8 slices cured ham
8 sage leaves
8 thin veal cutlets (e.g. flank, approx. 50 g each)


clarified butter for frying
¼ tsp salt
a little pepper
1 dl white wine
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How it's done

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To cook the durum wheat

Finely chop the onion, add to the pan with the durum wheat and sauté in the warm butter for approx. 2 mins. Pour in the bouillon, simmer gently for approx. 10 mins. Finely chop the chervil, mix with the Dessert Extrafin.


Preheat the oven to 60°C. Place the cured ham and sage on top of the steaks, secure with toothpicks.


Heat the clarified butter in a frying pan and fry the meat in batches for approx. 1 min. on each side, remove, season, keep warm. Pour the wine into the pan, loosen any bits that have stuck to the bottom, reduce to approx. 2 tbsp., serve with the saltimbocca and durum wheat.


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