Saltimbocca alla romana with sautéed chicory and potatoes

Ingredients

For 1 serving

• Veal top round140 g
• Prosciutto25 g
• Fresh sage3 g
• All-purpose flour5 g
• Butter5 g
• Chicory greens200 g
• Potatoes180 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Bring a pan of salted water to the boil; peel the potatoes and cut them into cubes of about 2 cm; wash the chicory and remove the tough base.
2. Boil the potatoes for 12 minutes, adding the chicory after 4 minutes, until both are tender; drain, squeeze the chicory and chop it.
3. Heat the oil in a frying pan over medium heat with the crushed garlic for 1 minute, add the chicory and potatoes and sauté for 4–5 minutes, until the potatoes are golden; season with salt and remove the garlic.
4. Meanwhile lightly pound the veal slices, cover them with the prosciutto and a sage leaf, secure with a cocktail stick and flour only the meat side.
5. Melt the butter in a frying pan over medium-high heat until it stops foaming and cook the saltimbocca for 1 minute per side, prosciutto side first, until golden; season with pepper.
6. Add a splash of water and shake the pan for 30 seconds, until the juices come together into a light sauce; remove the cocktail sticks and serve with the chicory and potatoes.