Saltimbocca With Spaghetti - cooking recipe

Ingredients

14 oz spaghetti
8 None veal escalopes, pounded thin
8 slices salami
16 None fresh sage leaves
2-3 tbsp olive oil
10.5 oz cherry tomatoes
2 cloves garlic, peeled and sliced
5 tbsp dry white wine
3/4 cup vegetable or chicken stock

Preparation

Cook pasta in boiling salted water for 12-15 mins or according to package directions. Drain.
Meanwhile, season veal then top each with salami and a sage leaf. Fold each escalope and secure with a toothpick. Heat oil in a large heavy-bottomed frying pan and sear escalopes, in 2 batches, over medium-high heat for 3-4 mins until browned, turning once. Remove and set aside.
Add cherry tomatoes, garlic and remaining sage leaves and saute for 2-3 mins until tender. Remove and set aside with escalopes. Deglaze pan with wine and stock then bring to a boil. Return escalopes to the pan and cook gently for 3-4 mins. Season to taste and toss with pasta.