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"These are little sandwiches of veal filled with prosciutto, sage and lemon zest. Saltimbocca is Italian for 'jump in the mouth'.
serves 4
600g rump, silverside or topside of organic veal
4 slices prosciutto
4-6 fresh sage leaves, roughly chopped
zest of 1 lemon
butter
olive oil
Cut the veal into eight equal slices and flatten with a rolling pin until they are thin like rashers of bacon.
Place a slice of ham, the chopped sage, lemon zest and a little seasoning on four of the pieces of veal. Put the other pieces on top to create four neat sandwiches. Refrigerate for twenty minutes or so.
Frying the saltimbocca takes 50 seconds, so have everything else ready. Heat a little butter and olive oil in a frying pan. When almost smokey hot, put in the saltimbocca: 25 seconds on one side, then 25 seconds on the other.
Serve immediately with roast root vegetables (winter), purple sprouting broccoli (spring), broad beans and peas (summer), or slow roasted tomatoes and garlic (autumn).
Barny Haughton, Chef-Proprietor of Bordeaux Quay, has been championing sustainable food production for over 18 years. Barny believes that we must better understand the provenance of the food we eat. Bordeaux Quay, his new restaurant and cookery school, upholds this principle and sources all its fresh meat from local organic suppliers.
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