Saltimbocca with Parma Ham – Karlheinz Hauser

Pasta dishes are always a good idea!

Put olive oil in a frying pan and lightly sauté the peeled and diced shallots and about a quarter of the basil leaves cut into fine strips. Add the chopped tomatoes (set aside some for the lime and veal stock) and the canned tomatoes, and cook gently for about half an hour so that the diced tomatoes are not overcooked.

Peel the cherry tomatoes and add them to the sauce with some basil leaves, seasoning with sea salt and black pepper.

In the meantime, lightly plate the veal cutlets, season with salt and pepper. Top with sage and wrap with Parma ham. Preheat the oven to 180 °C.

Heat the oil in a frying pan. Sauté the saltimbocca in it and cook in the oven at 180 °C for about three to four minutes, then keep warm as needed.

Remove the peel from the limes and fillet them. Sauté the cleaned and quartered mushrooms in a little butter, deglaze with the veal stock, season with salt and pepper and a little of the finely chopped basil leaves. Add the lime fillets with the diced tomatoes set aside to the lime veal stock sauce form.

In the meantime, make the taglierini al dente in a saucepan of salted water and toss briefly in melted butter before serving.

On the heated plates place the ta

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