Saltimbocca a la Romana with honey coated cherry tomatoes Recipe

Veal escalopes with sage and pancetta, served with honey kissed cherry tomatoes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Veal escalop(s) : 6 whole
  • Pancetta slice(s) : 18 whole
  • Sage : 12 leaf
  • Olive oil : 30 ml
  • Cherry tomato(es) : 300 g
  • Honey : 100 g
  • Thyme sprig(s) : 3 whole
  • Rosemary sprig(s) : 1 whole
  • Oregano : 2 sprig
  • Tomato vinegar : 20 cl


  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    Place the veal escalopes between two pieces of cling film and use a rolling pin to gently roll them out in to thinner escalopes.

  • ETAPE 3

    Remove the cling film and cover one side with pancetta, turn over and place a few sage leaves inside. Roll the escalopes up with the pancetta on the outisde, the sage leaves in the middle and secure with a toothpick to make the saltimbocca.

  • ETAPE 4

    Warm the honey in a frying pan and allow to caramelise, then add the tomatoes and the fresh herbs. Leave it to cook for 2 minutes. Deglaze the pan with the tomato vinegar, remove from the heat and keep warm.

  • ETAPE 5

    Heat a frying pan and add a dash of olive oil. Sear each side of the saltimbocca. Transfer to the oven for 5 minutes until the veal is cooked pink in the middle.

  • ETAPE 6

    Serve the veal with the tomatoes and a drizzle of the honey dressing.

Chef's tip

«This recipe also works well with oven roasted tomatoes on the vine.»

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