600 g wild boar saddle, boneless, cleaned
12 slices of Parma ham
4 lemons black pepper from the mill
3 bunch sage, large-leaved Clarified butter
600 g broad beans, split (alternatively frozen) Salt
100 g butter
2 celery roots
200 g crème fraîche
1. Cut the meat into medallions about 3 cm thick and pound very thin. Pepper from both sides.
3. Place the saltimbocca in a bowl and sprinkle well with lemon juice. Do the same with all the other pieces of meat and marinate everything in the lemon juice for about 1 hour.
5. For the celery mash, peel the roots thoroughly, dice coarsely and boil in salted water, drain, let steam out a bit. Mash the celery in the pot, add crème fraîche and remaining butter, season with salt, pepper and a little lemon juice if necessary.
7. Keep saltimbocca warm on a platter in the oven until all meat pieces are cooked.
With her diverse training - including extensive TCM training - and her wealth of experience, Daniela Pfeifer is supporting people on the path to a healthier lifestyle. For many years, she has been dealing with the most diverse forms of healthy nutrition with her individual, holistic, well-founded and comprehensive approach. In lectures, courses, and team training sessions, she enthusiastically shares her knowledge of the value of healthy, natural foods and their effect on our bodies, mental performance, and emotional balance.
More info: www.daniela-pfeifer.at