The Italian classic gets a summery barbecue twist. Tender veal is paired with savoury prosciutto and fragrant sage—true to its name, it practically "jumps into your mouth".
| Ingredients | ||
|---|---|---|
| 500 | g | veal escalopes, thinly sliced |
| 80 | g | prosciutto crudo or pancetta, sliced slightly thick |
| 1 | bunch | bunch sage |
| Salt | ||
| Black pepper | ||
| 1 | bunch | rocket (arugula) |
| 1 | lemon | |
Preheat the barbecue and wash and dry the rocket.
Cut the veal escalopes into bite-sized pieces, approximately 5 × 7 cm. Season lightly with salt and pepper and top each piece with a sage leaf.
Lay the prosciutto over the veal and trim it to roughly the same size as the meat. Wrap each piece with the prosciutto, then thread onto skewers. If using wooden skewers, soak them in warm water for at least 20 minutes beforehand to prevent them from burning on the grill.
Grill over high heat for about 1 minute per side. Serve with lemon wedges on a bed of rocket.
