Crispy potato rose with veal saltimbocca and braised peppers
Surprise your guests with this beautiful rose of potato slices. Serve with a tasty piece of meat. You will steal the show right away.
Ingredients:
For the crispy potato rose:
- 1 tbsp sunflower oil
- 450 g Cêlavíta potato slices
- 2 eggs, size m
- 50 ml milk
- 1 small garlic clove, grated
- Pepper and salt, to taste
For the veal saltimbocca:
- 4 veal fillets, thinly crushed
- 4 slices of Parma ham
- 8 sage leaves
- Pepper and salt, to taste
- 2 tbsp olive oil
For the braised paprika:
- 3 red peppers, in strips
- 1 onion, halved
- 2 tbsp olive oil
- 1 sprig of thyme finely chopped
- 1 tbsp capers with 1 tbsp of the liquid attached
- Pepper and salt, to taste
Extra needed:
- 4 mini baking tins
- Cocktail sticks
- Aluminium foil
Preparation
Step 1:
Grease the baking tins with sunflower oil. Lay the potato slices overlapping around in the baking tins, about 2 layers thick.
Beat the eggs together with the milk, grated garlic and salt and pepper. Divide the egg mixture between the 4 filled baking tins. Bake the potato slices in a preheated oven at 180°C for about 25 minutes, until golden brown. Halfway through the baking time, flatten the potato florets using a spoon.
(This can be done as preparation. The potato roses can be kept in the fridge. They can be reheated in a preheated oven without a mould).
Step 2:
Top the veal fillet slices with a slice of Parma ham, 2 sage leaves and a little pepper. Roll up the veal fillet slices tightly. Stick 2 cocktail sticks through them to keep the meat rolled up.
(Store in the fridge for later use and remove the meat from the fridge half an hour prior to final cooking).
Salt and pepper the veal saltimbocca all around to taste. Fry the saltimbocca in olive oil, over medium heat, all around for 7-8 minutes, until pink. Do not turn the meat too often during frying.
Let the meat rest in aluminium foil for 5 minutes before cutting and serving.
Step 3:
Combine the pepper strips, onion, olive oil and thyme in a large frying pan. Brown the mixture, then turn down the heat and put a lid on the pan. Cook the pepper strips for about 35 minutes, stirring occasionally in between. After 25 minutes, add the capers with adhering liquid and some salt and pepper. Braise the peppers for another 5 to 10 minutes on medium heat.
Serve the veal saltimbocca together with the potato rose and braised peppers. Garnish with some loose sage leaves.
Tip:
Of this dish, you can have all the components already prepared ready to go during a dinner party. The potato rose and the braised sweet pepper can even be prepared the day before.
Tip:
If veal is too expensive, this dish can also be made with chicken. Cut the chicken breast in half and crush it into a schnitzel as a base for the saltimbocca. Cooking the chicken does take longer, as it needs to be heated through and through before serving.
