Saltimbocca With Spaghetti

1. 1

   Cook pasta in boiling salted water for 12-15 mins or according to package directions. Drain.

2. 2

   Meanwhile, season veal then top each with salami and a sage leaf. Fold each escalope and secure with a toothpick. Heat oil in a large heavy-bottomed frying pan and sear escalopes, in 2 batches, over medium-high heat for 3-4 mins until browned, turning once. Remove and set aside.

3. 3

   Add cherry tomatoes, garlic and remaining sage leaves and saute for 2-3 mins until tender. Remove and set aside with escalopes. Deglaze pan with wine and stock then bring to a boil. Return escalopes to the pan and cook gently for 3-4 mins. Season to taste and toss with pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.