8 slices pounded veal medallions;
8 thin slices of prosciutto;
8 slices provolone cheese;
1 sprig fresh sage;
salt and pepper to taste;
1 Tbsp. garlic-infused oil;
24 grape tomatoes;
vegetables for vegetable brochettes:
zucchini, paddy pan squash, red bell peppers, onion, mushrooms.
Recipe: Brush the pounded veal medallions with the garlic oil and season lightly with salt and pepper. Place the fresh sage leaves, proscuitto and provolone on top of every slice. Roll and slice each roll to 3 smaller rolls (approximately the size of a sushi slice). Thread the veal rolls on the 8 bamboo skewers, alternating with the grape tomato, and grill them over the flat top grill or broil them. veal saltimbocca is often cooked flat in a pan, but my presentation is more attractive and original. I served the veal saltimbocca for this photo with roasted vegetable brochette and a star-shaped, roasted beetroot. The word saltimbocca comes from the Italian language and means something like "jumps in your mouth". If you need to make a sauce for serving the veal saltimbocca, I recommend a simple butter, lemon and garlic sauce with some parsley and fresh basil in it.
Enjoy. Also, see my other recipe for grilled veal saltimbocca here.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.