ingredients

100 g of polenta
80 g black olives
4 veal cutlets
4 large slices of Aosta ham
4 leaves of sage
Olive oil
Flower of salt
Espelette pepper

Equipment

4 circles of 8 cm

Steps

Step 1

In advance. Place the circles on a baking sheet covered with parchment paper.

Detail the olives in thin slices. In a saucepan, bring 1/2 liter of salted water to a boil.

Pour the polenta while stirring. Cook over medium heat 30 min approx. without stopping mixing.

At the end of cooking, add the olives (do not salt: the taste of the olives will replace the salt). Pour the polenta into the circles.

2nd step

The saltimboccas. Flatten the cutlets finely, cover each with a slice of ham, fold everything in 2. Reserve in the fridge.

Step 3

At the time of tasting. Turn on the oven in grill position. Brown the polenta.

In a frying pan, sauté the saltimboccas with a drizzle of olive oil and sage, 2 min on each side. Season them with fleur de sel and Espelette pepper.

Step 4

Assemble. Unmould the polenta on plates, put on the saltimboccas with sage. Serve hot.

tips

To flatten the cutlets, place them between two sheets of parchment paper, then pat them with a heavy-bottomed pan!