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    Mini Saltimboccas

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    Mini Saltimboccas

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Makes: 18


    • 3 x 100g veal escalopes
    • Salt and freshly ground pepper
    • 3 tbsp finely chopped sage, plus 10 whole sage leaves
    • 6 slices parma ham, cut into 2cm strips lengthways
    • 2 tbsp extra virgin olive oil
    • 50g butter
    • 2 tbsp marsala wine
    • Juice of ½ lemon


    1. Preheat the oven to 230°C, gas mark 8.
    2. Season the veal well and scatter with the chopped sage. Cut into 1.5cm x 8cm strips, going against the grain of the meat. Roll these up and then wrap each in a strip of parma ham. Put in a roasting tin. Scatter over the sage leaves. Drizzle with olive oil and dot with the butter. Bake for 3 minutes. Drizzle over the marsala. Return to the oven for 2 minutes.
    3. Skewer the saltimboccas on forks. Arrange on a plate. Drizzle over any juices, add a spritz of lemon and garnish with the crisp sage leaves.

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