Saltimbocca alla romana

Preparation method

1. For the green beans, blanch the green beans for two minutes in a pan of boiling salted water then drain. Heat the olive oil and butter in a frying pan over a medium heat, add the garlic and fry for one minutes. Add the green beans and toss everything together until the green beans are hot and coated in the garlicky oil. Keep warm.

2. For the saltimbocca, place the veal esacalopes between two pieces of cling film and bash lightly with a meat hammer or rolling pin until 0.5cm/¼in thick. Remove the cling film, lay a slice of Parma ham followed by a sage leaf on top of each piece of veal then roll up and secure with a cocktail stick.

3. Lightly dust in the seasoned flour, shaking off any excess. Heat the oil and butter in a frying pan over a medium heat. When the butter starts foaming add the veal and fry for 1-2 minutes on each side or until golden-brown and cooked through.

4. Transfer the saltimbocca to a warm plate and pour any pan juices into a jug to be added to the polenta. Return the pan to the heat and pour in the Marsala to de-glaze, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Let it bubble for a minute or two to reduce slightly. When ready to serve, add a squeeze of lemon juice and a splash of water, if necessary, to thin the sauce.

5. Meanwhile, for the polenta, pour the stock into a saucepan and bring to the boil. Add the polenta gradually in a thin, steady stream, whisking constantly. Keep stirring for 2-3 minutes, or until the polenta thickens and all the stock has been absorbed. Stir in reserved pan juices and the parmesan, cream and butter. Season to taste with sea salt and freshly ground black pepper.

6. To serve, spoon the polenta onto a warm serving plate and place the veal on top, spoon over the sauce and serve the beans alongside.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2