for 4 person

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

Saltimbocca

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

Sauce

	clarified butter for frying
¼ tsp	salt
a little	pepper
1 dl	white wine

How it's done

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.

Saltimbocca

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

Sauce

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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