Saltimbocca With Spaghetti
- 14 oz spaghetti
- 8 None veal escalopes, pounded thin
- 8 slices salami
- 16 None fresh sage leaves
- 2-3 tbsp olive oil
- 10.5 oz cherry tomatoes
- 2 cloves garlic, peeled and sliced
- 5 tbsp dry white wine
- 3/4 cup vegetable or chicken stock
- Cook pasta in boiling salted water for 12-15 mins or according to package directions. Drain.
- Meanwhile, season veal then top each with salami and a sage leaf. Fold each escalope and secure with a toothpick. Heat oil in a large heavy-bottomed frying pan and sear escalopes, in 2 batches, over medium-high heat for 3-4 mins until browned, turning once. Remove and set aside.
- Add cherry tomatoes, garlic and remaining sage leaves and saute for 2-3 mins until tender. Remove and set aside with escalopes. Deglaze pan with wine and stock then bring to a boil. Return escalopes to the pan and cook gently for 3-4 mins. Season to taste and toss with pasta.
veal escalopes, salami, sage, olive oil, tomatoes, garlic, white wine, vegetable
Taken from recipes-plus.com/api/v2.0/recipes/18628 (may not work)