This was the 1st time I use sage leaf in the cooking. I tried this recipe as seen in Flavours food magazine, this is how they described Saltimbocca -Popular in Rome, this dish is usually served with a salad and boiled potatoes for dinner. You can also vary the ingredients to make a vegetarian version, replacing thinly sliced eggplant for the beef and stuff the roll with parsley, tomato sauce and mozzarella cheese.
Saltimbocca (Beef roll with sage leaf)
(recipe source: adapted from Flavours Food Magazine-Tasting Italy-Oct 2009)
12pcs of beef tenderloin slices
Salt and pepper, to taste
3 slices ham, slice into equal size of beef
3tbsp Olive oil
1. Gently pound the beef slices to flatten into thin slices.
2. Season with salt and pepper.
3. Lay a piece of ham and sage leaf on top of the beef.
4. Roll and secure with toothpick.
5. In a frying pan, heat the butter and olive oil over medium heat.
6. Add 4 sage leaves. Place the beef rolls in the pan and cook until lightly browned.
7. Remove and serve immediately, topped with a sage leaf.
We enjoyed Saltimbocca with mashed potatoes and fresh cherry. Love the fragrant of sage leaf, next time i will try to use sage leaf to roast a chicken..