Saltimbocca alla romana with sautéed chicory and bread

Ingredients

For 1 serving

• Veal top round130 g
• Prosciutto20 g
• Fresh sageto taste
• White wine30 ml
• Chicory greens250 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Bring a pan of water to the boil. Meanwhile trim the chicory of any damaged leaves and the base and wash it well.
2. Salt the water once boiling and cook the chicory for 8 minutes, until the stalks are tender; drain and squeeze it well.
3. In a frying pan heat half the oil over medium heat with the crushed garlic clove for a minute, add the chicory, salt it and sauté for 3 minutes, until well flavoured.
4. Meanwhile pound the veal topside slices between two sheets of cling film until thin; top each with prosciutto crudo and a fresh sage leaf and secure with a toothpick. Don't salt them: the prosciutto is salty enough.
5. Heat the remaining oil in a wide frying pan over medium-high heat and cook the saltimbocca for 2 minutes on the meat side and 1 minute on the prosciutto side, until the meat is golden and the prosciutto just crisp.
6. Pour in the white wine and let it bubble for a minute, until the juices reduce to a light sauce; add pepper, remove the toothpicks and serve straight away with the chicory and the bread.