200°C · 10-20 minAllergens
Gluten
Lactose
Selderij
Lupine
SulfietSaltimbocca with Arancini
Saltimbocca is a specialty from Italian cuisine made with tender veal covered with slices of prosciutto crudo (Italian ham) and fresh sage. We pan-fry the veal ribeye (better living 2 stars) until golden brown, and it comes with a sauce of sautéed mushrooms. The arancini resemble bitterballen in appearance, but we make them from creamy risotto with tomato, spinach, capers, and cheese. The terrine of tomato, grilled aubergine, and buffalo mozzarella on a bed of crunchy rocket completes this luxurious dish.
Veal ribeye (better living 2 stars), prosciutto crudo, arancini (risotto rice, Parmesan cheese, goat cheese, spinach, tomato, wheat flour, yeast, sugar, corn, extra virgin olive oil, white wine, capers, basil, parsley, pepper, nutmeg, salt), chestnut mushrooms, white onion, aubergine, vine tomatoes, rocket, fresh sage, basil and parsley, buffalo mozzarella (made from pasteurised buffalo milk), butter, homemade veal stock (contains celery), reduced white wine, sunflower oil, extra virgin olive oil, pepper & salt.
Allergens: alcohol, gluten, koemelk, lactose, lupine, selderij, sulfiet.
Microwave
Remove the saltimbocca from the dish and let it come to room temperature. Heat the arancini on baking paper for 1 to 2 minutes. Heat the mushroom sauce covered for 2-3 minutes (1 person) to 3-5 minutes (2 or more people). Add the saltimbocca with baking paper and heat uncovered for 30 seconds to 1 minute. Note: the meat can quickly become tough in the microwave, oven is preferred. See serving tip for the terrine in the oven section.
Oven — 200°C, 10-20 minMarleen's choice
Remove the saltimbocca from the dish and let it come to room temperature. Heat the arancini on baking paper for 10 minutes. Heat the mushroom sauce covered with aluminium foil or an ovenproof dish for 10 minutes (1 person) to 20 minutes (2 or more people), then add the saltimbocca with baking paper and heat uncovered for 5 minutes. If you prefer the meat well done, heat it for 8-10 minutes. Serving tip for the terrine (cold): remove the lid and invert onto your plate.