You must have realized by now that I love Italian cuisine. In breadth, it goes so much further than just pasta. Like this dish, saltimbocca. That is a veal schnitzel with sage rolled in Parma ham. So good!

The potato mousseline goes very well with this and with the vegetables you provide some bite. This recipe is not for a full plate, I would use it as part of several courses.

Saltimbocca met marsalasaus en aardappelmousseline — Pin
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Saltimbocca with marsala sauce and potato mousseline

3.6 from 32 votes

Course: Main dishCuisine: ItalianDifficulty: Average

Portions

–

persons

Waiting time

hour

Preparation time (indication)

minutes

Tools:
– Cling film
– Passe vide or a puree tamper
– Kitchen twine (optional)

Ingredients

200 gr floury potatoes
50 gr butter
cooking cream
Nutmeg
2 Veal cutlets (unbreaded)
4 to stick Parma ham
8 leaves Sage
1 hand fresh broad beans, in the pod
6 green asparagus
1 shallot
1 hand small mushrooms
150 ml Marsala
herbal oil (parsley is always good)

Preparation

Saltimbocca
Place two sheets of cling film on your work surface and place two slices of Parma ham on each sheet; just as wide as the veal schnitzel.
Divide the sage leaves over the ham and place the schnitzel on top.
Now roll them up very tightly in cling film, the foil should not be in between. From the sides, twist the foil tight, like with a toffee.
Place in the refrigerator to allow the rolls to stiffen a bit while making the other parts.
When you are ready to bake, remove the foil from the rolls, you can tie them with kitchen twine just to be sure so that they stay in shape.
Heat olive oil (and/or butter) in a pan and fry the saltimbocca until golden brown on all sides.
Cut the shallot into half rings and fry for a while.
Deglaze with the marsala and place the lid on the pan. Add the mushrooms and let it simmer on low heat for about 10 minutes.
Remove the meat from the pan and cover with aluminum foil.
Strain the gravy, keep the mushrooms and shallot separately.
Reduce the gravy until you are happy with the thickness and assemble with a few knobs of cold butter (or use some cornstarch).
potato mousseline
Peel the potatoes, cut into equal pieces and cook until tender.
Turn them through the passe vide or puree with a puree masher and then add the butter.
Gradually add the cooking cream until you have a smooth puree, you want to get past the point that it is almost glue. Season with nutmeg, salt and pepper and set aside until use.
Then heat the muslin, add some cooking cream if necessary and transfer it into a piping bag so that you can put a nice dot.
Vegetables
Remove the broad beans from the pods and blanch for 2 minutes. Rinse with cold water, cap again and rinse with cold water again.
Thinly slice the asparagus and blanch for 2 minutes, then rinse with cold water.
Put the broad beans and asparagus together with the mushrooms and shallot in a pan with a little olive oil. Season with salt and pepper and set aside.
Heat before use.
layout
Place a dollop of potato mousseline on the plate, just off center.
Cut the saltimbocca into thick slices (be sure to eat the bottoms) and place them on the plate against the muslin. I like to see both the inside and the outside so I put one on its side.
Arrange the vegetables on the plate, next to the mousseline, and add the marsala sauce.
Finally, add some herbal oil.
Buon appetito!