Saltimbocca with Spinach

Ingredients

• 8 calf cutlets (≈80 g)
• 2 sprigs sage
• 4 slices Parma ham
• 2 tbsp olive oil
• 20 g butter
• 50 ml Marsala wine
• 400 g fresh spinach
• 1 onion
• 1 tbsp butter
• 50 g grated Parmesan
• 4 tomatoes
• 0.5 bunch Basil
• Salt
• Pepper
• Lemon juice

Instructions

1. 1.

   Heat tomatoes, cool in ice water, peel, quarter, remove seeds, finely dice. Chop basil and mix with tomatoes, salt, pepper; refrigerate until serving. Wash spinach thoroughly, cut thick stems, blanch in a pot over medium heat until wilted, remove, drain on a sieve, squeeze out excess liquid, chop roughly. Peel onion, sauté in butter, add spinach, cook briefly, season with salt, pepper and lemon juice.

2. 2.

   Wash cutlets, pat dry, season with salt and pepper. Place each cutlet with two sage leaves and half a slice of Parma ham, fold together, secure with toothpicks and a sage leaf. Heat butter and olive oil; brown cutlets on each side for about 2 minutes over gentle heat. Remove from pan, deglaze with Marsala wine. Plate cutlets with spinach and tomatoes, drizzle sauce, sprinkle Parmesan over spinach.