Veal tenderloin á la Saltimbocca
Veal tenderloin á la 'Saltimbocca' with sage, cured ham and Parmesan
Tillredning
Season the veal and fry quickly on all sides on the Tepan. Cook in a fan-assisted oven for approx. 10 minutes at 100°C. Also fry the slices of beef tomato on the Tepan and season with sea salt. Fry the sage leaves in olive oil until crispy. Grill the cooked, sliced corn cobs on the Tepan. Serve the tenderloin with Parma ham slices, Arbequina olive oil, puffed wild rice and grated Parmesan.
- 4 veal tenderloin steaks
- 200 g each
- Sea salt, white pepper
- 2 beef tomatoes, cut into
- 0.5 cm slices
- 50 g fresh sage
- 3 tbsp olive oil
- 2 cooked corn cobs
- 8 slices of Parma ham
- 50 g Parmesan
- 4 tsp puffed wild rice
- 3 tbsp Arbequina olive oil
