Italian saltimbocca

Ingredients for Italian saltimbocca

Instructions for Italian saltimbocca

To prepare the Italian saltimbocca recipe, please follow these instructions:

In order for the meat to become schnitzler, the banks must be completely flat. To prevent the meat from cracking & amp; Crosswise, it is an advantage if this process takes place in an upholstered plastic bag. This helps keep the meat together when you go crazy with the meat hammer. In the catering industry, one usually describes a schnitzel as: "Thin like paper and the size of a closing board" ... This gives you an idea of ​​how thin they are to be marketed.

On the boned meat, put on a slice of parma ham and 2 sage leaves and the schnitzel folds together and it is all attached with meat needles. Season with pepper and turn (immediately before frying) into flour. No salt, as the bowl gives it what it takes.

Stir in hot Olive oil and cover on a plate of aluminum oil to keep them warm. The pan is boiled with white wine, tomato sauce and a ½ meat potion. Cooked to half. The wheat that has now gathered on the covered meat is finally added.

Raw potatoes:
New potatoes just have to be washed. The little older must be peeled. Cut in and dripped / dried after a quick rinse. The oil, salt and potato boats are mixed in a bowl, so there is a thin oil skin on the potatoes. Distribute in baking panes coated with baking paper and put in the next row in a preheated oven of 220 degrees C. alm. oven.

After 20 min. Turn the potato boats and they are cooked for a further approx. 20 min. 5 min. Before they are finished, the fresh thyme sprinkles.

Bønnesautée:
Kenyan beans are very fine in structure and solid. Cut off the stalk and discard them. Discolored there are. Give them a boil in leachate water and they are ready for further processing. Arrow reddish (2 if they are small) and cut them in thin boats along the lap. The sliced ​​bacon is cut further across small strips. The oil is heated on a pan or a thickened pot. Here the bacon strips are spread and they are shaken half-crisp for a few minutes.

Then add the bulbs, which should also have a little heat. When they begin to become clear / clear, the beans are steered in it. Everything is shaken well and seasoned with salt and pepper. Be careful not the beans get too much. There must still be "bites" in them. As they say in Italy: Al dente. A bit like pasta. Cooked but not boiled!