Advertisement
Home Quick and Easy

Veal saltimbocca with truffle paris mash

Veal saltimbocca with truffle Paris mashMadison
2
15M
20M
35M

Ingredients

Method

1.Bring a large saucepan of salted water to the boil. cook the potatoes for 12-15 minutes, until tender. Drain well.
2.Meanwhile, season the veal with salt and pepper and lay out onto a flat surface. Place a slice of mozzarella in the centre of the right-hand side of each escallop and fold over to enclose. Top with a sage leaf and a piece of pancetta. Pin at either side with toothpicks to contain the mozzarella.
3.Heat olive oil in a large frying pan over high heat. Cook the toothpicked veal side-down for 2-3 minutes until golden; turn and cook for a further 1-2 minutes. Remove from the pan and allow to rest for a couple of minutes; remove the tooth picks.
4.Push the warm potatoes through a mouli grater or potato ricer (if you don’t have one, you can puree them with a hand-held electric beater). Add butter, milk and cream, season with salt and pepper and drizzle with truffle oil. Stir to combine. Serve with the saltimbocca.

Related stories


Advertisement