Turkey saltimbocca with sage, spinach and potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Prosciutto30 g
• Fresh sage2 g
• Rice flour10 g
• Butter10 g
• White wine30 ml
• Spinach250 g
• Extra virgin olive oil1 teaspoon
• Potatoes150 g
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

Method

1. Wash the potatoes in their skins, put them in cold salted water, bring to the boil and cook over medium heat for 20–25 minutes, until a fork goes through; drain, peel and slice them.
2. Meanwhile cut the turkey breast into 3 thin slices and pound them lightly. Lay a slice of prosciutto and a sage leaf on each and secure with a cocktail stick.
3. Dredge the saltimbocca in the rice flour on the meat side only. Melt the butter in a frying pan over medium heat and cook them for 2 minutes prosciutto side down and 2 minutes on the other side, until golden.
4. Deglaze with the white wine and cook for a minute, until the alcohol evaporates and a creamy pan sauce forms; add pepper and turn off the heat.
5. Wash the spinach and drain. Heat the oil in another pan over high heat, add the spinach with the water still clinging to the leaves and toss for 2–3 minutes, until wilted; salt it.
6. Serve the saltimbocca with their sauce, the spinach and the sliced potatoes.