Saltimbocca with Creamy Durum Wheat

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 597 Kcal, 45g Protein, 57g Carbohydrates, 20g Fat


  • Cooking the durum wheat
  • 1 onion
  • 300 g pre-cooked durum wheat (Ebly)
  • 1 tbsp. butter
  • 6 dl vegetable bouillon
  • 1 bunch chervil
  • 180 g Dessert Extrafin
  • Saltimbocca
  • 8 slices raw ham
  • 8 sage leaves
  • 8 thin veal escalope (e.g. flank, approx. 50 g each)
  • Sauce
  • clarified butter to fry
  • a little pepper
  • 1 dl white wine
  • 0.25 tsp. salt

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  • Cooking the durum wheat

    Finely chop the onions, add to the pan with the durum wheat and sauté in the warm butter for approx. 2 mins. Pour in the stock, simmer gently for approx. 10 mins. Finely chop the chervil, mix with the Dessert Extrafin.
  • Saltimbocca

    Pre-heat the oven to 60°C. Place the cured ham and sage on top of the steaks, secure with toothpicks.
  • Sauce

    Heat the clarified butter in a frying pan and fry the meat in batches on both sides for approx. 1 min. per batch, remove, season, keep warm. Pour the wine into the pan, loosen any bits that have stuck to the bottom, reduce to approx. 2 tbsp., serve with the saltimbocca and durum wheat.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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