Veal Rump Saltimbocca Style

Ingredients

For the sauce:
1 onion
1 shallot
300g veal trimmings
1 sprig of thyme
1 clove of garlic
20g butter
10cl white wine
For the garnish:
4 large parsnips
Olive oil
Sprig of rosemary
Salt and pepper
Veal Rump :
4 pieces of veal rump
8 sage leaves
4 slices of San Daniele ham

Recipe from Restaurant Settebello

Veal is meat from a young bovine, typically aged between 6 and 7 months.

The animal is referred to as veal until it reaches one year old, after which it is designated as beef. From 8 months onward, the meat becomes darker, known as "pink veal."

After 12 months, it is classified as beef and takes on a reddish hue with a stronger flavor.

Serves

Difficulty

Intermediate

Cost

Festive

Preparation Time

20 Minutes

cooking Time

45 Minutes

Preparation

For the sauce

Sauté the trimmings in olive oil until well caramelized.
Degrease, then add the garnish and butter, browning well.
Deglaze with white wine and let it reduce by half.
Add water to cover and reduce again by 3/4 until you obtain your sauce, then strain it.
Reserve.

For the garnish

Clean the parsnips, leaving the skin on, and cut them in half lengthwise.
Season with olive oil, salt, pepper, and rosemary.
Roast in the oven for 30 minutes at 175°C (347°F).

For the veal rump

Flatten them slightly, place two sage leaves on each quasi, and wrap them with a slice of San Daniele ham.
Sear your quasis sage-side down in a sauté pan with a knob of butter and a little oil for one minute on each side.
Then bake at 175°C (347°F) for 7 minutes and let the meat rest for 5 minutes to achieve perfect pink cooking.
Season with fleur de sel and freshly ground pepper.
For plating, arrange your roasted parsnips, slice the veau rump in half, and nap with your sauce
Add some sprigs of chervil (optional) to decorate the plate.

How to choose and cook Veal?

To choose quality veal, look for tight grain, balanced pink color, and firm, pearly fat, ensuring tender and flavorful meat.

Cooking veal requires delicacy and precision. It should be pink or medium, avoiding any rare or overcooked preparations.

Veal rump is a delicate meat, it should be taken out of the refrigerator in advance: 2 hours for large pieces and 30 minutes for small ones, to ensure optimal cooking.