“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 tablespoons 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 tablespoons TOMAMI Toscana (buy here)

INSTRUCTIONS

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 tbsp. 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.

Tip:
The saltimbocca and the salad can also be prepared with Tomami # 1 (Umami) and Tomami # 2 (Tomato). The escalopes also taste delicious with Vegami!

Preparation time: approx. 25 minutes