Step 1

Cut the veal scallops in half. Lay 6 slices of veal on a chopping board and sprinkle with salt and pepper. Wrap with a slice of Prosciutto crudo di Parma and a fresh sage leaf. Secure with a cocktail stick. Peel the carrots and cut into small pieces. Cook the carrots in water with some salt then drain and cool.

Step 2

Cut the baby potatoes, preheat oven to 175 ° C. Roast the new potatoes until golden brown in Bake & Fry Olive Oil . Add the cooked carrots, and season with salt and pepper. Add at the end a little butter for extra flavour. Using a frying pan, cook the saltimbocca on both sides until browned. Meanwhile, finely chop the onion and garlic. Remove the meat from the pan and fry the onion and garlic in the remaining fat . If they begin to colour, you can deglaze with the Marsala wine. Then add the Marsala Wine Jelly and bring to a boil. Boil until the sauce is the right thickness.

Serve

Serve the saltimbocca with new potatoes on a warmed plate and pour the Marsala sauce over it. Serve with a spoonful of Pesto Crema di Salvia.