Saltimbocca with sage


    • 6 veal escalopes
    • salt and freshly ground black pepper, to taste
    • 6 slices Parma ham
    • 12 fresh sage leaves
    • 6 thin slices Parmesan
    • cake flour, for dusting
    • 60ml (¼ cup) olive oil
    • 80g butter
    • 250ml (1 cup) dry white wine, hot
    • lemon rind, to serve (optional)



    Place the veal escalopes on a work surface and season well.


    Place 1 slice of Parma ham, 2 sage leaves and 1 slice of Parmesan on each escalope. The escalope should be larger than the filling on all sides. Roll up into a sausage, secure with a cocktail stick and dust with flour until well coated.


    In a frying pan, heat the olive oil and 50g of the butter over medium heat until the butter starts to foam. Fry the saltimbocca until cooked and brown on all sides, about 10 minutes.


    Pour the hot wine into the pan and continue cooking for 1 minute. Remove the saltimbocca from the pan and keep warm.


    Add the remaining butter to the pan juices and stir until the butter melts and combines with the juices.


    Serve the saltimbocca hot, drizzled with the pan juices, garnished with lemon rind and accompanied by a green salad or roast potatoes.


    To drink: A full-bodied white such as Cape Point Vineyards Isliedh 2007, rich and juicy with awesome texture.