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Saltimbocca with creamy durum wheat
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 597
  • Fat about 20g
  • Carbohydrates about 57g
  • Protein about 45g
This is needed
This is needed for 4 people
To cook the durum wheat
  • 1 onions
  • 300 g pre-cooked durum wheat (Ebly®) (Ebly)
  • 6 dl vegetable bouillon
  • 1 tbsp butter
  • 1 bunch chervil
  • 180 g Dessert Extrafin (sour milk)
  • 8 thin veal cutlets (e.g. flank, approx. 50 g each)
  • 8 sage leaves
  • 8 slices cured ham
  • clarified butter for frying
  • 0.25 tsp salt
  • a little pepper
  • 1 dl white wine
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And that's how it's done
And that's how it's done
To cook the durum wheat
Finely chop the onion, add to the pan with the durum wheat and sauté in the warm butter for approx. 2 mins. Pour in the bouillon, simmer gently for approx. 10 mins. Finely chop the chervil, mix with the Dessert Extrafin.
Preheat the oven to 60°C. Place the cured ham and sage on top of the steaks, secure with toothpicks.
Heat the clarified butter in a frying pan and fry the meat in batches for approx. 1 min. on each side, remove, season, keep warm. Pour the wine into the pan, loosen any bits that have stuck to the bottom, reduce to approx. 2 tbsp., serve with the saltimbocca and durum wheat.

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