Saltimbocca with grilled radicchio

Saltimbocca is a traditional Italian dish of tender veal escalopes wrapped in prosciutto and sage leaves. Serve with grilled radicchio for a crunchy, fresh element.

Saltimbocca with grilled radicchio Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 small radicchio
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 8 slices prosciutto (not too thinly sliced)
• 4 veal escalopes (90-100 g each), tenderised
• 1 small bunch sage leaves (larger leaves preferred)
• plain flour
• salt and black pepper
• 60 g butter
• ½ cup (125 ml) white wine
• dried parsley, to serve
• shaved parmesan, to serve

Instructions

1. Halve the radicchio (quarter, if large), keeping the stalk intact. Brush with olive oil and balsamic vinegar. Set aside until ready to use.
2. Place 1-2 prosciutto slices on one side of the veal escalopes, and place 1-2 sage leaves (depending on size) on top of the prosciutto. Secure the sage leaves with a toothpick.
3. Combine the flour with a generous amount of pepper. Coat the underside of the veal with the seasoned flour.
4. Heat a large frypan over medium heat and melt the butter. When the butter is half melted place in a large handful of sage leaves and the veal (flour-side down first) and cook for 1 minute or until browned.
5. Flip the veal and cook the prosciutto-side for 2 minutes. Take veal out and place on a plate prosciutto side up.
6. Turn heat up to medium-high and add in the white wine and reduce for about 2 minutes or until it has thickened slightly.
7. While the sauce is cooking, grill the radicchio on a medium-high heat for 1 minute each side until it has a nice char.
8. Serve the radicchio with the saltimbocca and season with salt, dried parsley and parmesan.
9. Once the sauce is glossy, pour over the saltimbocca and season with pepper. Remove the toothpicks from the saltimbocca.

Note

• This recipe uses veal escalopes tenderized by the butcher. Alternatively, to tenderise the veal, place veal between glad wrap sheets and tenderise with a rolling pin, taking care not to hit them too hard or they will get to thin and break apart.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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