Saltimbocca of veal with spaghetti
This saltimbocca is a classic with a contemporary barbecue twist. Tender veal is paired with parma ham and fresh sage. The sauce adds depth and warmth, while the mixed salad and crunchy pine nuts provide balance. A sophisticated dish perfect for enjoying together.
View recipeFOR 4 PERSONS
Time: 60 min
Difficulty: medium
Ingredients
Saltimbocca
- 600 g veal ribeye or veal steak
- 200 g parma ham (thickly sliced)
- 1 container of fresh sage
- 2 sprigs of rosemary
- 1 tbsp Dalmation Rub
- Rolladet rope
Sauce
- 4 tbsp butter
- 200 ml Marsala
- 200 ml white wine
Pasta
- 1 pack of spaghetti (cooking time ± 11 minutes)
- 1 tsp smoked sea salt
Salad
- 200 g mixed lettuce
- 2 strands of mini vine tomatoes
- 100 g Beemster aged cheese, grated
- 4 tbsp olive oil
- 4 tbsp pine nuts
1. Preparing Saltimbocca and pine nuts
Lay the slices of Parma ham roof top side by side. Lay the veal on top, sprinkle lightly with the Dalmation Rub and scatter a few sage leaves and some rosemary. Roll the meat up tightly and tie with rolling twine if necessary.
Prepare the barbecue for indirect heat. Cook the roast to a core temperature of about 55 °C. Remove from the barbecue and allow to rest briefly.
Meanwhile, toast the pine nuts over high heat for about 8-10 minutes, stirring constantly, until nicely evenly golden brown. Set aside.
2. Baking & sauce making
Heat a sealed griddle or a spacious barbecue pan. Melt the butter in it. Cut the roast into thin slices and briefly fry the saltimbocca all around on high heat until they have a nice brown crust. Keep the meat pink.
Deglaze the saltimbocca with the Marsala and reduce briefly. Remove the meat from the pan. Then add the white wine and stir to loosen the cinders. Reduce the sauce to a full, slightly thickened sauce.
3. Salad & pasta
Cook the spaghetti according to package directions and season with the smoked sea salt.
Mix the mixed lettuce with the halved mini vine tomatoes, olive oil and grated Beemster cheese. Just before serving, sprinkle with the toasted pine nuts.
4. Serve
Divide the spaghetti among the plates. Place the saltimbocca on top and spoon the sauce over it. Serve with the fresh salad alongside and finish.
