Saltimbocca di Vitello e Parmigiana di Melanzanee Finferli

Name: Saltimbocca di Vitello e Parmigiana di Melanzanee Finferli (Veal with Parma Ham and Sage, Baked Aubergine and Girolle)
Yield: Serves 4
Ingredients: 500 g aubergines, around 4 (pale egg-shaped ones); 20 g cold butter, cubed; 1 clove of garlic, chopped finely; 8 sage leaves; White wine; 4 slices Parma ham; Flour, as needed; Marsala wine, as needed; Vegetable oil, as needed; girolle mushrooms, cleaned; Butter; 600 g veal loin; 300 g Parmigiano-Reggiano, finely grated; Parsley, chopped; Tomato sauce; 1 bunch basil leaves

Veal with Parma Ham and Sage, Baked Aubergine and Girolle

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Saltimbocca

600 g veal loin
4 slices Parma ham
8

Dinner
Side dish

Method

Parmagiana

With a potato peeler, take four strips of skin off the aubergine, so you have one strip of flesh, one of skin, one of flesh and so on. Cut the aubergine in rounds ½ cm wide. Put the aubergines in a colander, sprinkle with salt and leave for a couple of hours, or preferably overnight, so that you draw out as m