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Veal saltimbocca with fusilli
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 1 bunch sage leaves
  • 180g (2 cups) fusilli pasta (Barilla brand)
  • 200g sugar snap peas, trimmed
  • 1 long fresh red chilli, deseeded, sliced lengthways
  • Salt & freshly ground black pepper
  • 600g veal steak
  • 1 100g pkt sliced traditional smoked leg ham, 97% fat free (Hans brand)
  • 20.00 ml grated parmesan
  • 9.20 gm olive oil
Instructions:
  • Boil pasta in salted water until al dente following packet directions. In the last 2 minutes, add sugar snap peas to the pot. Drain the pasta and peas, then return to the pot. Toss in chili until combined. Season with salt and pepper. Keep warm by covering with foil.
  • Place a veal steak between plastic wrap and gently pound it until it's about 1cm thick using the flat side of a meat mallet. Repeat with the remaining steak. Lay 3 sage leaves lengthwise on each steak, top with 3 slices of ham, and sprinkle with Parmesan. Fold in half and secure with toothpicks.
  • In a large non-stick frying pan over medium-high heat, sear the veal for 3 minutes each side for a perfect medium or to your preferred doneness. Serve with fusilli on the side.

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