Saltimbocca

anyone can make this to please everyone

I have been quite busy. In a bid to boost my small online following I decided these last few weeks to engage in some shoe leather recipe writing by handing out printed copies of my last substack recipe on the local high street.

It has been quite enjoyable to watch passers by strive by any means possible to avoid eye contact, but one brave soul finally appeared and who had the courage to approach. As he entered the death zone of my personal space, I remember chuckling to myself “what a fool”.

I passed him a copy of my last work and he reluctantly took the sheet, perusing it with eyebrows raised. Whilst reading, he held it as far away from his chest as his eyesight would allow, perhaps worried that it might give him a bad round of indigestion.

Always unsure what to say or do at moments like these where I am engaged in literal human contact, I decided to casually remark that “you know, this writing isn’t for everyone”.

He did not respond, instead taking his time to read the piece in its entirety. Once he was done, he folded the paper carefully, handed it back to me and looked into my eyes.

“Mr funny-about-food, I am not sure that this writing is for anyone”.

It was quite the feedback, but I decided the only way to deal with such harsh criticism was to do what I do best and to “be a man”.

So I ran myself off home, crying all the way.

So this writing might not be for anyone, but the following recipe is absolutely for everybody, including the chef. For it is as easy to make as it is delicious. There is a lot of firm opinion out there regarding the proper preparation of a Saltimbocca, but this is my take. I also exclusively serve it with a salad and crusted white bread or a baguette. The bread is perfect for wiping up all the residual sauce from the pan, together with your tears.

for this recipe I used a single large 350g veal entrecôte which turned out perfect

Ingredients (serves 2)

• 2 veal escalopes (around 150g each)

• 4-6 slices of prosciutto

• 8-10 leaves of sage

• 20g thin slices or shaved parmesan

• 25g butter

• olive oil

• squeeze of a lemon

• pinch of pepper

• 30g flour

• splash of dry white wine (if you have)

Method

1. Place the veal escalopes on a chopping board, cover with clingfilm and, using your fists (be a man), flatten them to about 5-7mm thick.

2. Sift the flour on a plate and mix in the pepper. Place the veal onto the flour and then remove. Only the bottom side is now floured.

3. Cover the top side of the escalope with 2-3 slices of prosciutto and then place the sage leaves over the top. (Do not salt the meat, there is plenty of salt in the prosciutto). You can use flavourless toothpicks to fasten the ham and sage leaves to the meat (not a strict requirement though, but makes it easier). Any residual sage leaves I throw in the heated frying pan.

4. Heat a frying pan over a medium-high heat and add half the butter and a drizzle of oil. Add the escalopes to the pan and fry for 75 seconds sage and prosciutto side facing the heat. Turn and the fry for another 60 seconds. The flour should be lightly golden brown.

5. Remove to a plate and then add the rest of the butter and a splash of dry white wine to the pan. Simmer for a minute or so until glossy.

6. Squeeze lemon over the meat (optional) and shave parmesan over the meat.

7. Serve together with salad, crusted white bread and your delicious sauce.