Saltimbocca with Bavaria Mini brie “wild mushrooms”
Ingredients:
| 400 g | trimmed veal filet, alternatively veal escalope from the leg |
| a little oil for beating out | |
| 150 g | Bonifaz (or Bavaria Mini brie) Wild mushrooms |
| freshly ground black pepper | |
| 12 | wafer thin slices of raw cured ham |
| 12 | large sage leaves |
| 3 to 4 tbs. | oil for frying |
| ½ tsp of | icing sugar |
| 50 ml | white wine |
| 40 ml | poultry stock |
| 2 tbsp | cold butter |
Preparation:
Cut the veal filet into 12 slices and beat out between two layers of oiled cling film. Cut the Bonifaz Wild mushrooms into 7 to 8 mm thick slices and then into 12 large pieces of equal size.
Pepper the meat slices, layer each with one slice of Bonifaz topped with a sage leave and wrap in a slice of raw cured ham.
Fry on the side without the Bonifaz Wild mushrooms for 1 to 2 minutes, turn and fry for a further one minute, remove from the pan and keep warm. Strain off the oil and sprinkle a little icing sugar into the remaining juices in the pan, allow to caramelise lightly, deglaze with white wine and allow to reduce, add the stock, beat in the butter and drizzle over the saltimbocca and top with freshly ground pepper.
Tip: As an accompaniment we would recommend a crispy salad with an Italian herb dressing.
Wine recommendation: This is best complemented by an aromatic white wine from South Tyrol or from the Burgenland, for example a Chardonnay which has been matured in wooden casks.