Saltimbocca with mixed mushroom pasta

Name: Saltimbocca with mixed mushroom pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 veal or pork escalopes weighing around 150g (5oz) each; 4 slices Parma ham; 10 sage leaves; 15 g (½oz) butter; 150 mL (¼ pint) dry white wine; 150 mL (¼ pint) vegetable stock; 150 g (5oz) dried spaghetti; ½ jar mixed mushroom antipasto, drained from the olive oil

This dinner recipe is a great dish and can be on the table within 30 minutes!

By The Good Housekeeping Cookery TeamPublished: 18 February 2000

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Yields:

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Ingredients

2 veal or pork escalopes weighing around 150g (5oz) each
4 slices Parma ham
10 sage leaves
15 g (½oz) butter
150 ml (¼ pint) dry white wine
150 ml (¼ pint) vegetable stock
150 g (5oz) dried spaghetti
½ jar mixed mushroom antipasto, drained from the olive oil

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Line a baking tray with baking parchment. Trim the escalopes to an oval shape, keeping the trimmings. Wrap two slices of Parma ham around the middle of one escalope, slightly overlapping them, then twist the ends together. Arrange five sage leaves on top. Do the same with the other escalope. Season well with salt and freshly ground black pepper, then roast in the oven for 10-12min. Melt the butter in a frying pan and fry the escalope trimmings for 5min. Add the wine and stock and bubble for 5min until syrupy. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Drain, return to the pan, add the mushrooms and put back on the heat to warm through. Divide the spaghetti between two plates. Season with black pepper. Put one escalope on each of the plates and drizzle with the sauce.
  
  For more escalope recipes, try these:
  
  Crispy pork escalopes
  
  Pork and mozzarella parcels

Per Serving:

Calories: 1040
Total carbs: 135 g
Total fat: 27 g
Saturated fat: 10 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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