The saltimbocca is a classic Italian dish that literally translates to “jump in the mouth”. Typically made with well-seared beef slices or veal, wrapped with prosciutto and sage leaves, expect the recipe to do exactly that – especially with a drizzle of our special sauce, consisting of wine, butter and sage.
- 8 x 100 g beef scotch fillet steaks
- 4 slice prosciutto (60 g), halved crossways
- 8 fresh sage leaves
- ½ cup (40 g) pecorino cheese, finely grated
- 40 g butter
- 1 cup (250 ml) dry white wine
- 1 tbsp fresh sage, coarsely chopped
Place beef on board; using meat mallet, flatten slightly. Centre one piece prosciutto, one sage leaf and an eighth of the cheese on each piece of beef; fold in half, secure with a toothpick.
Melt half the butter in large frying pan; cook saltimbocca about 5 mins or until cooked through. Remove from pan; cover to keep warm.
Pour wine into same pan; bring to the boil. Boil, uncovered, until liquid is reduced by half. Stir in remaining butter and chopped sage.
Serve saltimbocca, drizzled with sauce, with steamed baby green beans, if desired.