The Times Magazine 37ANGELA HARTNETT
VEAL CHOPS WITH SAGE
AND PARMA HAM
Serves 2
This is my interpretation of
the classic saltimbocca. Ask the
butcher to scrape the bones clean
for you. They should already be
relatively clean but it’s nice to
have them looking spotless.
- 2 x 400g British veal chops
- 4 sage leaves
- 4 slices Parma ham
- 2 tbsp olive oil
- 100g wild mushrooms
- 25g butter
- 1 tbsp fresh parsley, chopped
1 Preheat the oven to 180C/
Gas 4. Season the chops on both
sides. Place a sage leaf on each
side, then wrap 2 slices of ham
around each one.
2 Heat 1 tbsp oil in an ovenproof
frying pan. Add the chops and
cook to brown the ham.
3 Transfer to the oven and roast
for 15-20 minutes, turning the
chops halfway through. Remove
and set aside to rest for 5 minutes.
4 Meanwhile heat the remaining
1 tbsp oil in a frying pan over a
medium heat. Add the mushrooms,
season, and cook for a few minutes
until golden. Add the butter and
allow it to melt in. Check the
seasoning and stir in the parsley.
5 Carve the chops and serve with
the mushrooms and cooking juices
drizzled over.
Adapted from Cucina by
Angela Hartnett (Ebury Press, £30)
PAUL AINSWORTH
LAMB KOFTAS
Serves 2
This recipe takes no time to put
together. Serve it with flatbreads
or pittas, sliced tomatoes, shredded
lettuce and homemade tzatziki
(simply mix a pot of Greek
yoghurt with half a chopped
cucumber, a crushed clove of
garlic and a handful of mint).
- Half an onion, diced
- 1 tbsp parsley, chopped
- ½ tbsp mint, chopped
Eat!
FOOD LOVERS