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

No data was found

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.