Ingredients:
- 12 small wooden skewers
- 720 g calf liver
- 12 sage leaves
- 240 g parma ham (12 slices)
- 5 tablespoons olive oil
- salt and pepper
Preparation:
Ingredients for rizotto: 1 onion, 1 clove garlic, 3 tablespoons olive oil, 2 g saffron, 400 g round-grain rice, 1 l hot bouillon, 100 g butter, 80 g parmesan cheese
Remove membrane from liver if necessary, wash under cold water, pat dry and cut into 12 equal slices. Wash sage leaves and pat dry. Place a sage leave on each liver slice, top with a slice of ham and secure with wooden picks. Heat olive oil until hot, fry both sides of liver slices for approximately 2 minutes. Season with salt and pepper.
Clean onion and garlic and cut into small pieces. Heat up olive oil, sauté onion and garlic, then stir saffron into it. Add rice, pour bouillon over it and bring to boil. Cover dish with a lid, place in 200 °C oven and braise for approximately 15 minutes. Mix butter and parmesan cheese and season with salt and pepper.
Mound rizotto equally on four plates and place saltimbocca on top.