Veal Saltimbocca
$28.90
Tax included.
Our take on the Roman classic. Butterflied veal backstrap, filled with bocconcini, wrapped in prosciutto and sage.
It cooks quickly – pan-fry in butter for 3–4 minutes on each side, then deglaze with a splash of white wine and a few cold cubes of butter for a quick, glossy sauce.
We like it with a salad of broadleaf rocket, long shavings of parmesan, and pear.
Veal Backstrap, Bocconcini, Prosciutto, Sage.
This is a fresh product, best used within 3 days of purchase.
Each serve will include two pieces, weighing approximately 340g total, enough for 1-2 people.
Pan fry in butter for 3mins-4mins per side. Deglaze the pan with white wine and some cold cubes of butter to make a finishing sauce.
