Saltimbocca Alla Romana Mit Tagliatelle

A great pasta dish for any occasion:

Preparation (about 35 min):

Make tagliatelle al dente in light salted water with a few drops of oil, drain when cooled. Slightly pound the tenderloin, season with pepper. Place Parma ham on top, add sage leaf and pin with a wooden stick, drizzle with olive oil.

In a hot frying pan, briefly sear the veal tenderloins with the sage side, turn to the other side, toast briefly and place on a plate, add the tomatoes and keep hot in the stove at 80 to 90 degrees.

Extinguish the frying pan with white grape juice, add the juice of one lemon, pour in veal stock and simmer briefly on low heat. Saltimbocca and tomatoes in the sauce pan repeatedly briefly hot.

Sauté the pasta in hot olive oil, season and add the Parmesan. Toss briefly and arrange as a bed on a flat plate. Place saltimbocca with tomatoes on the side, pour sauce all around and garnish with thyme.

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