Roast Veal La Saltimbocca
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1.2 kg roast veal (nuts)
- 15 leaves sage
- 5 slices ham, Black Forest (or Parma ham)
- salt and pepper
- 2 tablespoon olive oil
- 20 g butter
- 1 tablespoon flour
- 4 shallot (s)
- 100 ml Marsala or Sherry medium
- 800 ml veal stock
Print Recipe
Pin Recipe Instructions
- Pat the roast dry and cut evenly 5 times, being careful not to cut too deep. The roast should hold together well. Press a slice of ham and 3 sage leaves into each of the incisions. Tie with kitchen twine like a roll roast, season with salt and pepper.
- Heat the oven including an ovenproof (casserole) dish to 80 °, using a thermo to check whether the temperature has really been reached. For example, I have to set my oven to 90 ° in order to achieve a constant temperature of 80 °.
- Heat the oil in a large pan and sear the roast on all sides. That should take about 10 minutes. Then place the roast in the preheated pan and cook for 3 hours at a constant 80 ° in the middle of the oven.
- Do not wash the pan, the frying stock is still needed.
- Knead the butter and flour 30 minutes before the end of the cooking time and place in the refrigerator.
- Heat the frying stock again, fry the diced shallots in it, deglaze with the Marsala and simmer the stock. Let everything simmer for 5 minutes. Then pour in the veal stock and reduce everything by half. Pour through a fine sieve into a saucepan, bring to the boil and bind in small pieces with the flour butter.
- Cut the roast into slices and serve with the sauce on pre-warmed plates.
- Finally, I leave the roast in the oven for a few minutes at 200 ° so that it is hot all around. Sometimes the result is too lukewarm for me at 80 °, but that`s a matter of taste. In any case, the more intense heating at the end does not change the tenderness of the roast.
- For this year`s summer menu, I served eggplant parcels filled with potato and truffle puree. (You can find a side dish with my recipes.)
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