Saltimbocca (verbatim: jumps in the mouth) is a classic Italian dish made by slices of sirloin of veal, rolled together with thin slices of prosciutto and mozzarella.
1 kg filet
1/2 kg mozzarella, (thin slices)
1/2 kg prosciutto (or goose breast), in slices
250 ml Vodka
250 ml balsamic vinegar
3 spoons of honey
1 teaspoon of black pepper
100 gr butter
- Ask the butcher to give you the meat cut into slices like a veal cutlet (every slice approximately 3 mm thick).
- On a chopping board place three layers of film, so you get a thicker layer of nylon and place the slices of fillet.
- Above the fillet slices put the slices of mozzarella and prosciutto and roll the slices (like sushi).
- Cut the rolls into pieces by 3-4 inches long, sprinkle with flour and then fry them in butter.
- Prepare the sauce: whisk together honey, vodka, balsamic vinegar and pepper and heat the mixture in a pan until it’s reduced.
- Move the saltimbocca from the pan with the butter to the sauce when the butter starts to get brown.
- Stir for about 30 seconds, until the sauce is reduced and sticks to the meat.
- Serve immediately.