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Saltimbocca a la Romana with honey coated cherry tomatoes Recipe

Ingredients for 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
  • 1

    Preheat the oven to 200'C.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.»

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

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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