Garganelle Saltimbocca Recipe
ground veal, Prosciutto di Parma, shallot, sage, veal glace.
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Ingredients
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Meat
Aromatics
Sauce
Pasta
Seasoning
Method
Prepare the Filling
- 1
Chop Shallot and Sage
Finely chop the shallot and sage leaves. Set aside.
- 2
Mix Filling Ingredients
In a mixing bowl, combine the ground veal, chopped shallot, and half of the sage leaves. Season with salt and black pepper to taste. Mix until evenly combined.
Prepare the Prosciutto
- 3
Lay Out Prosciutto
On a clean surface, lay out the slices of Prosciutto di Parma. They should slightly overlap to create a base for the veal mixture.
Assemble the Saltimbocca
- 4
Form the Veal Filling
Take a portion of the veal mixture and form it into a small log or patty shape. Place it on top of the prosciutto.
- 5
Add Sage Leaves
Place a couple of sage leaves on top of the veal mixture.
- 6
Wrap the Prosciutto
Carefully roll the prosciutto over the veal mixture to encase it. Secure with toothpicks if necessary. Repeat with the remaining mixture.
Cook the Pasta
- 7
Boil Water
Bring a large pot of salted water to a boil.
- 8
Cook Garganelle
Add the garganelle pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Cook the Saltimbocca
- 9
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 10
Sear the Saltimbocca
Add the wrapped saltimbocca to the skillet and sear on all sides until golden brown, about 3-4 minutes per side.
- 11
Add Glace and Simmer
Pour in the veal glace and bring to a simmer. Cook for an additional 5-7 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Serve
- 12
Plate the Dish
On each plate, place a serving of garganelle pasta. Top with the saltimbocca and drizzle with the sauce from the skillet.
- 13
Garnish and Serve
Garnish with remaining sage leaves and serve immediately.