Veal saltimbocca with black olive polenta Recipe

Veal saltimbocca with ham and sage served with black olive polenta pieces.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.4/5


Pour people
  • Veal escalop(s) : 6 whole
  • Cured ham slice(s) : 6 whole
  • Sage sprig(s) : 2 whole
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • For the garnish(es)
  • Polenta : 100 g
  • Semi-skimmed milk : 500 ml
  • Black olive(s) : 100 g
  • Fine salt : 3 pinch(es)
  • Olive oil : 50 ml
  • Unsalted butter : 30 g


  • ETAPE 1

    Roughly chop the olives. Bring the milk to the boil, add a pinch of salt and then mix in the polenta. Cook for 3 minutes, stirring to ensure that the polenta is smooth. Add the butter and the olives to the polenta and mix well. Check the seasoning and then pour the polenta into a baking tray so that it is 1cm thick. Cover with cling film and then chill in the fridge before cutting to size with a pastry cutter.

    Place the veal between two sheets of baking parchment and then use the base of a pan to flatten the meat out. Cut each escalope into three pieces and then place a piece of ham and a sage leaf on to each piece. Roll the meat up and then secure with a toothpick.

  • ETAPE 2

    Heat a frying pan and cook the polenta rounds for 2 minutes on each side or until nicely golden brown. Remove from the pan and cook the saltimboccas for 2 minutes on each side. Season with salt and piment d'Espelette.

  • ETAPE 3

    Serve the saltimbocca alongside the polenta.

Chef's tip

«Vary the flavours in this recipe by replacing the ham and sage with mozzarella and fresh basil.»

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