Tagliatelle with Veal, Sage and Prosciutto
“Tagliatelle Saltimbocca”
This type of rolled meat preparation is also called "involtini" and can be filled with whatever ingredients you like. This classic combination of sage and prosciutto is often served with potatoes or polenta but we prefer it with buttery tagliatelle noodles.
Preparation Time:
20
min
Cooking Time:
20
min
Servings:
4
Ingredients
8
veal scallopine (about 1 1/4 lb/625 g total)
8
thin pieces, Prosciutto (about 3 oz/90 g total)
1 bunch
fresh sage leaves (approx.), divided
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
2 tbsp (30 mL)
olive oil
1/2 cup (125 mL)
very finely chopped onion
2
cloves garlic, minced
1 tbsp (15 mL)
all-purpose flour
1 cup (250 mL)
each dry white wine and chicken broth
1 cup (250 mL)
seeded and diced plum tomatoes
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
1/4 cup (50 mL)
cold butter, cubed
Grated Romano cheese (optional)
Method
  1. Preheat the oven to 250°F (120°C). Lay each piece of scallopine out flat; top each with a slice of prosciutto and two fresh sage leaves. Roll up tightly and secure with toothpicks. Season the outside of the rolls evenly with salt and pepper. Chop enough of the remaining sage leaves to measure 2 tbsp (30 mL); reserve.
  2. Heat the oil in a large, heavy skillet set over medium-high heat. Add the veal rolls and cook, turning often, for 3 to 4 minutes or until lightly browned all over. Transfer to a baking sheet; place in the oven to cook to medium-rare doneness while the sauce simmers.
  3. Reduce the heat under the skillet to medium; add the onion and garlic. Cook, stirring often, for 4 minutes or until golden. Sprinkle evenly with flour and stir to combine. Add the wine, chicken broth and tomatoes; simmer, for 10 minutes or until reduced and thickened.
  4. Meanwhile, prepare the tagliatelle according to package directions. Gradually stir in cubes of the cold butter into the sauce. Add the reserved sage. Adjust the seasoning to taste.
  5. Measure out 1/2 cup (125 mL) of the sauce. Toss the hot, drained tagliatelle with the remaining sauce in the pan. Top with the veal rolls and spoon over the remaining sauce. Serve with cheese (if using) at the table.
Tips
Don't forget to remove the toothpicks before serving. Use chicken, turkey or pork scallopine instead of veal.
Ingredient Notes
Scallopine: The description used for very thinly sliced cuts of veal, turkey or chicken that are usually no more than 1/4-inch (5 mm) thick. There are a variety of ways to prepare scallopine, but all involve quick-cooking methods so that the lean meat remains tender. Lightly floured and pan-fried scallopine is often accompanied with a light lemon or wine sauce; breaded scallopine is used in Parmigiana-style recipes; and, rolled scallopine is stuffed with herbs, cheese and cured meats and sliced before serving.
Our chef's suggestions
Neopolitan Ragu
Tagliatelle with Roasted Squash and Sage Butter Sauce
Linguine with Calamari and Arugula












Tagliatelle with Veal, Sage and Prosciutto

“Tagliatelle Saltimbocca”



Preparation time: 20
Cooking time: 20
Servings: 4


Ingredients

8
veal scallopine (about 1 1/4 lb/625 g total)
8
thin pieces, Prosciutto (about 3 oz/90 g total)
1 bunch
fresh sage leaves (approx.), divided
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
2 tbsp (30 mL)
olive oil
1/2 cup (125 mL)
very finely chopped onion
2
cloves garlic, minced
1 tbsp (15 mL)
all-purpose flour
1 cup (250 mL)
each dry white wine and chicken broth
1 cup (250 mL)
seeded and diced plum tomatoes
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
1/4 cup (50 mL)
cold butter, cubed
Grated Romano cheese (optional)



Method

  1. Preheat the oven to 250°F (120°C). Lay each piece of scallopine out flat; top each with a slice of prosciutto and two fresh sage leaves. Roll up tightly and secure with toothpicks. Season the outside of the rolls evenly with salt and pepper. Chop enough of the remaining sage leaves to measure 2 tbsp (30 mL); reserve.
  2. Heat the oil in a large, heavy skillet set over medium-high heat. Add the veal rolls and cook, turning often, for 3 to 4 minutes or until lightly browned all over. Transfer to a baking sheet; place in the oven to cook to medium-rare doneness while the sauce simmers.
  3. Reduce the heat under the skillet to medium; add the onion and garlic. Cook, stirring often, for 4 minutes or until golden. Sprinkle evenly with flour and stir to combine. Add the wine, chicken broth and tomatoes; simmer, for 10 minutes or until reduced and thickened.
  4. Meanwhile, prepare the tagliatelle according to package directions. Gradually stir in cubes of the cold butter into the sauce. Add the reserved sage. Adjust the seasoning to taste.
  5. Measure out 1/2 cup (125 mL) of the sauce. Toss the hot, drained tagliatelle with the remaining sauce in the pan. Top with the veal rolls and spoon over the remaining sauce. Serve with cheese (if using) at the table.

Tips

Don't forget to remove the toothpicks before serving. Use chicken, turkey or pork scallopine instead of veal.

Ingredient Notes:

Scallopine: The description used for very thinly sliced cuts of veal, turkey or chicken that are usually no more than 1/4-inch (5 mm) thick. There are a variety of ways to prepare scallopine, but all involve quick-cooking methods so that the lean meat remains tender. Lightly floured and pan-fried scallopine is often accompanied with a light lemon or wine sauce; breaded scallopine is used in Parmigiana-style recipes; and, rolled scallopine is stuffed with herbs, cheese and cured meats and sliced before serving.