Saltimbocca

Ingredients

• 800 g pumpkin flesh (e.g., butternut squash)
• 200 ml orange juice
• 2 tbsp butter
• Salt
• Cayenne pepper
• Nutmeg (freshly grated)
• 8 slices veal cutlets (about 80 g each)
• 8 slices Parma ham
• 16 sage leaves
• 1 tbsp butter
• black pepper (freshly ground)
• 200 ml sweet wine (Marsala)
• 4 tbsp chopped parsley

Instructions

1. 1.

   Dice the pumpkin flesh about 1 cm and place in a steamer basket. Steam over hot water vapor for about 15 minutes until tender.

2. 2.

   Warm orange juice with butter in a pot. Press the pumpkin through a potato masher into the liquid and mix. Season puree with salt, cayenne pepper, and nutmeg.

3. 3.

   Rinse veal cutlets, pat dry and gently flatten with meat mallet on smooth side. Place a slice of ham and two sage leaves on each cutlet secured with toothpicks. Melt butter in a pan. Add cutlets and fry 1-2 minutes per side. Lightly salt and pepper, remove.

4. 4.

   Deglaze pan with Marsala, bring to vigorous boil. Taste, put cutlets back briefly into pan to heat.

5. 5.

   Serve puree on plate, place two Saltimbocca on top, spoon sauce around. Sprinkle parsley.