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Saltimbocca with Three-Bean Salad
Toscana
meat
main course
medium
Stevan Paul
Ingredients for 4 persons
For the bean salad:
- 150 g green beans
- salt
- 1 can each of white and black beans (à 425 g each)
- 3 tbsp TOMAMI Toscana 🛒
- 2 tbsp olive oil
- 1 tbsp coarse mustard
- 1 tbsp honey
- 1 red onion
- a handful of rocket leaves
For the Saltimbocca:
- 300 g thinly sliced veal
- 12 sage leaves
- 6 dried tomatoes in oil
- 200 g halloumi roast cheese
- 12 toothpicks
- 2 tbsp olive oil
- 2 tbsp TOMAMI Toscana 🛒
Preparation
Clean the green beans, cut them in half and cook in salted water for approx. 8 minutes. Drain and allow to cool in cold water. Drain the white and black beans and rinse with cold water. Drain all three types of beans thoroughly in a colander.
Prepare a vinaigrette by stirring 3 tablespoons TOMAMI Toscana 🛒 with 1 tbsp. of water, olive oil, coarse mustard and 1 tablespoon honey. Peel and finely dice the onion and add to the vinaigrette. Roughly chop the rocket leaves and add to the vinaigrette. Pour the vinaigrette over the beans and mix; season with salt as required.
Cut the meat into 12 small mini escalopes and lay one sage leaf and half a dried tomato on each of the escalopes.
Cut the halloumi roast cheese into twelve pieces and add to the escalopes; fold them together and fixate with toothpicks.
Heat the olive oil in a large, coated pan and sauté the escalopes for 3 minutes.
Then turn over and fry for another 2-3 minutes. Mix 2 tablespoons TOMAMI Toscana 🛒 with 2 tablespoons of water and deglaze the escalopes with this mixture. Reduce slightly while rotating the pan.
Serve with the salad.
Preparation time: approx. 25 minutes
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