Mini saltimbocca on a bed of arragula with basil

  • March 2013

The ideal romantic Italian meal, not forgetting a tiramisu with red fruits for pudding.

Ingredients – Serves 4

  • 2 thin veal cutlets
  • 4 thin slices of bresaola
  • 4 sundried tomatoes
  • 1 ball of mozzarella
  • 1 cup of sweet white wine
  • 1 tablespoon olive oil
  • 250 g tomato paste
  • 1 red pepper
  • 2 tablespoon grated parmesan
  • 5 tablespoon Darégal frozen basil
  • A few rocket leaves
  • Salt, ground pepper

Preparation time: 15 min – Cooking time: 14 min

  1. Slice the veal into 2 pieces.
  2. Cut the sundried tomatoes into 2, the mozzarella into cubes and dice the pepper.
  3. Place the veal nice and flat and add some ground pepper.
  4. Place the bresaola, the tomatoes, the mozzarella and 2 tablespoon of basil on each cutlet.
  5. Roll each slice and secure with a toothpick.
  6. When the olive oil starts to simmer in the frying pan, add the saltimbocca and brown them for 3 minutes on each side. Then cover the pan and cook for another 3 minutes. Keep hot.
  7. Add the white wine into the same pan and let it bubble on a high heat for 3 minutes.
  8. Add the pepper to the pan with the tomato paste, the parmesan and the rest of the basil. Season well. Cook until the mixture resembles a paste (approximately 5 minutes).
  9. To serve place each saltimbocca on a bed of arragula and cover with the lovely Italian paste. It is ready!



I often replace the veal with very thin slices of chicken, and the mozzarella and parmesan with Comté and Beaufort cheeses.

Magic Caro by Darégal