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© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Saltimbocca alla griglia

Saltimbocca alla griglia

Rezept
Grilling and BBQ
Meat

The Italian classic in a summery grill version! Tender veal meets spicy prosciutto and aromatic sage - and "jumps in your mouth", as the name promises.

Redaktion

Cooking time: 20 minutes

Ingredients (4 servings)
500 g Veal escalope, thinly sliced
80 g Prosciutto crudo or pancetta, not too thinly sliced
1 bunch Sage
Salt
Pepper
1 bunch Rocket
1 Lemon
  • Preheat the grill, wash the rocket and spin dry. Cut the veal escalopes into bite-sized pieces, approx. 5 by 7 centimeters. Gently season with salt and pepper. Top each with a sage leaf.
  • Place the prosciutto on top and cut into pieces roughly the same size as the escalopes. Top the schnitzels with the mixture and thread the saltimbocca onto skewers. If wooden skewers are used, they should be soaked in warm water for at least 20 minutes, otherwise they can easily catch fire on the grill.
  • Grill on the hot grill for about a minute on each side and serve with lemon on a bed of rocket.

*Cover picture porcelain: "Sunflower" collection by Frankl24

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