for 4 person

Saltimbocca

4 slice	cured ham, halved
8	sage leaves
some	toothpicks
8	veal steaks (each approx. 60 g), pounded flat
	oil for frying
¼ tsp	salt
a little	pepper

Vegetables

400 g	courgettes, thinly sliced
150 g	mushrooms, cut into pieces
½ tsp	salt
a little	pepper

Sauce

1 dl	Prosecco or white wine
15 g	butter, cut into pieces, cold

How it's done

Saltimbocca

Place the cured ham and sage on top of the steaks, secure with toothpicks. Heat the oil in a frying pan. Fry the saltimbocca in batches on the ham side for approx. 1 min., season, turn, fry for a further 2 mins., remove and keep warm.

Vegetables

Heat a little oil in the same pan. Fry the courgette and mushrooms in batches for approx. 2 mins. on each side, season, remove and keep warm.

Sauce

Pour the prosecco into the pan, reduce to approx. 2 tbsp. Turn down the heat, then remove the pan from the hob. Add the butter gradually while stirring with a whisk. Briefly return the pan to the hob to gently warm the sauce.

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