May :
Saltimbocca alla Romana with Tomato-Rice

Merry month of May!
This month offers an exuberant variety of herbs, salads and veggies. Such as the aromatic and powerful sage and thyme. Both herbs are seasonal in May and tempt us with their aroma and convincing taste. That is why these herbs found their way into our delicious dish ”Saltimbocca with Tomato-Rice“. Discover springtime flavours!

How it′s done ? Have a look here :

Ingredients

Serves 4

For the Saltimbocca :

8 small veal escalopes ( cutlets )
salt, freshly ground black pepper
8 fresh leaves of sage
8 thin slices of dried ham ( e.g. Parma prosciutto )
oil for frying ( canola )

For the tomato-rice :

300 g cherry tomatoes
1 onion, 2 gloves garlic
1 bunch of fresh oregano and thyme
300 g rice ( long grain )
40 ml olive oil
salt, freshly ground black pepper

Preparation

Step one :

Pat escalopes dry with kitchen paper. Cover with cling film and flatten the meat carefully with a small pan. Sprinkle lightly with salt and pepper. Place a sage leaf on each one and wrap with prosciutto.

Step two :

Rinse the cherry tomatoes and leave to drain. Peel the onion and chop finely. Peel the garlic and mince finely. Rinse oregano and thyme, pat dry and chop. Prepare and measure out all other ingredients and set aside.

Cooking

Step three :

Cook the rice by means of the menue item ”Rice – Boiling“ and drain in a sieve. Keep warm.

Step four :

Fry the escalopes by means of the menue item ”Pork – Sautéing, thin“ according to your preferences.

Step five :

Meanwhile heat the olive oil in a pan. Add onion and garlic and sauté both briefly. Toss in the tomatoes and sauté briefly, too. Stir in oregano und thyme. Carefully mix tomatoes with rice and adjust seasoning.

Tip :

Arrange the rice and the escalopes on warm plates. Sprinkle generously with herbs and serve immediately. You can also serve the saltimbocca with fresh ciabatta bred.

Bon appetite !

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