Veal Saltimbocca with Pumpkin Risotto


It’s autumn again, and I have just returned home to Australia after 15 years in Europe, so find myself in the season for the second time this year. Luckily it is my favourite season, and even though autumn in Luxembourg is very different to autumn in Sydney, some things are constant; like the presence of pumpkins.

For me and nothing goes better with pumpkin than sage, and by lucky coincidence I have a large sage bush on my terrace in Sydney, just as I did in my garden in Lux.

This recipe is a favourite of mine; it’s elegant and delicious enough to serve up at a dinner party, yet easy enough to do for a simple family meal. For 4 people, it goes like this…


The Veal
8 veal escalopes 
8 slices of prosciutto
8 sage leaves
2 tablespoons olive oil
60g  butter
185 ml marsala 
Salt and black pepper.


 Place each veal escalope between 2 sheets of cling film and gently pound with a mallet, or rolling pin, until even in thickness. Season each lightly with salt and pepper.
Place a slice of prosciutto on top of each escalope and trim the edges to fit, place a large sage leaf on top of the prosciutto and pin it all together using a cocktail stick.
Heat the oil and half the butter in a large, heavy-bottomed frying pan. Cook the veal in batches, frying prosciutto-side-up, over a medium-high heat for about 4 minutes (until the veal is just cooked through). Transfer each escalope to a hot plate when done, and continue this process until all the escalopes are done.
Drain the excess oil from the pan and add the marsala. Cook over a high heat until the liquid has reduced by half, be sure to stir and scrape all the tasty ‘bits’ from the bottom of the pan.
Add the remaining butter, taste and season if required. When the butter has melted into the sauce spoon it over the veal and serve with the pumpkin risotto.

The Risotto
2 cups Arborio rice
600ml chicken stock
500g pumpkin, peeled and diced.
1 cup dry vermouth
2 sticks of celery
1 onion
1 clove of garlic
20 sage leaves
75g butter
3 tbsp olive oil
75g grated Parmigiano-Reggiano.
Salt and freshly-ground black pepper.


Preheat the oven to 200degrees.
Place the pumpkin on a lined baking tray, drizzle with 1 tbs of olive oil, season with salt and pepper, and roast for 35 minutes until starting to go crispy and gold at the edges.
Roughly chop half the sage leaves.
Put the stock in a saucepan and bring to a simmer, turn the heat down and keep the stock warm on the hob beside your risotto pan.
Melt 2/3 of the butter in the risotto pan with the remaining olive oil. Add the onion, celery, garlic and sweat over a medium heat for about 8 minutes, stirring occasionally until the mixture is soft but not browned.
Add the rice and stir to coat each grain with the buttery mix.
Turn the heat up and add the vermouth, when this has been almost absorbed, add a ladle full of stock. Stir the mix until the liquid has been almost absorbed then add another ladle of the warm stock. Repeat this procedure of adding stock and stirring.
When you have only 2 ladles left in your stock pot, add the roasted pumpkin and chopped sage to the risotto mix, pour in the last of the stock, the grated cheese and stir the whole mixture gently folding the pumpkin pieces in(the whole stock and stir process should take 30-40 minutes).
Cover your pan and set aside.
Heat a little extra olive oil in a pan, toss in the remaining sage leaves and flash fry until they turn crispy. This will take just a few moments so be careful not to burn them.
Stir the crispy leaves through the risotto and serve immediately with the veal.

4 comments:

  1. Muy delicioso - muchas grazias Sarah from balmoral beach.

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  2. We really enjoyed this risotto tonight- the kids too! Delicious!! Fyi, we weren't sure what to do with the third of the butter left aside and we used more stock to get the rice soft, Bianca (KN)

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    Replies
    1. Ah yes, the remaining butter! Thanks for pointing that out. It's always good to get feedback on how the recipe flows... It's so hard to proof read and check myself. I shall revise this post accordingly. Glad you enjoyed it.
      x

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