Satimbocca with parsnip purée and potato
This saterday's dinner. This one will not melt in your mouth, it will jump in your mouth, which is what "saltimbocca" means. Haven't seen much of this before here on this forum even though it's so easy to make and soooooo tasty! Maybe I should apologize to our Italian friends first for making this more of a pan-European dish when using French and Spanish ingredients too. And also for serving this with alien sides, like parsnips and potato.
You need thin slices of veal, bang them on the cutting board to flatten a bit. Then cover with a slice of air-dried prosciutto; I used French Bayonne ham instead . Then add a fresh leave of sage, pin it all together with a toothpick and you're ready to panfry it on medium-low heat on only one (!) side, the one where no ham is added. Fry slowly for around 3 minutes. Remove from the pan. Deglaze with white wine; I used Spanish fino sherry . Add a bit of cold butter and swirl the pan away from the heat to emulsify the sauce. Done. Spoon the sauce over the meat.
The parsnip puree ; cut the parsnips in small chunks, add a little water and cook covered until soft. Add some cream, let the moist reduce and mix with s&p. Potatoes are boiled and warmed in olive oil and some finely cut fresh sage.