Veal Saltimbocca (angel Hair) Recipe
veal sauteed with a touch of prosciutto, fontina cheese and mushrooms in a creamy tomato vermouth sauce, seasoned with sage
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Place a slice of prosciutto on each cutlet and top with a sage leaf.
Cooking
- 3
Searing the Veal
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the veal cutlets, prosciutto side down, and cook for about 3-4 minutes until browned. Flip and cook for an additional 2-3 minutes. Remove from skillet and set aside.
- 4
Cooking the Mushrooms
In the same skillet, add the remaining tablespoon of olive oil. Add sliced mushrooms and sauté for about 5 minutes until they are soft.
- 5
Making the Sauce
Add minced garlic to the mushrooms and sauté for an additional minute. Pour in the dry vermouth and let it simmer for 2-3 minutes until reduced by half. Stir in the tomato sauce and bring it to a simmer.
- 6
Finishing the Sauce
Lower the heat and add the heavy cream to the sauce. Stir well and let it simmer for another 5 minutes. Season with salt and black pepper to taste.
- 7
Combining Everything
Return the veal to the skillet and let it cook in the sauce for 2-3 minutes until heated through. Add the fontina cheese on top of the veal and cover to melt the cheese.
- 8
Serving
Serve the veal saltimbocca over a bed of angel hair pasta topped with sauce and garnish with additional sage leaves if desired.
