Restaurants›Vivace›Veal Saltimbocca* Recipe

Veal Saltimbocca* Recipe

Inspired by Vivace

Time30m

Serves4

fresh mozzarella ravioli, wild mushrooms, prosciutto, brown butter

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Fresh mozzarella ravioli14 1/8 oz (400 g) Veal cutlets3 1/2 oz (100 g) Prosciutto7.05 oz (200 g) Wild mushrooms (e.g., chanterelles, morels)3 1/2 oz (100 g) Unsalted butter10 leaves Fresh sage leaves2 tbs olive oilto taste Celtic sea saltto taste black pepper

Method

Cooking Instructions

Prepare the Veal

Lay the veal cutlets flat and place a slice of prosciutto on each cutlet. Top with a sage leaf and gently pound to adhere the prosciutto and sage to the veal.

Cook the Veal

In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove from the skillet and keep warm.

Sauté the Mushrooms

In the same skillet, add the wild mushrooms and sauté for about 5 minutes until they are tender. Season with salt and pepper.

Make the Brown Butter

In a separate saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma. Add the sage leaves and cook for an additional minute.

Cook the Ravioli

Cook the fresh mozzarella ravioli according to package instructions in boiling salted water. Drain and add to the skillet with the mushrooms.

Combine and Serve

Toss the cooked ravioli with the sautéed mushrooms, then plate the veal cutlets on top. Drizzle with the brown butter and garnish with additional sage leaves if desired.