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Autumn is here! Pink Lady® has cooked up this delicious recipe to warm you up after a walk through the forest. At this time of year, Pink Lady® appl…
Autumn is here! Pink Lady® has cooked up this delicious recipe to warm you up after a walk through the forest. At this time of year, Pink Lady® apples, wild mushrooms and various types of squash are the star ingredients.
The Pink Lady® apple brings this autumn dish a touch of melt-in-your-mouth delight. Sweet and fruity, it pairs perfectly with the elegance and bold character of products such as Bayonne ham and wild mushrooms. The Pink Lady® apple’s sweetness helps harmoniously blend the distinct flavors.
Deglazed with dry cider, and mixed with the juice from the meat of the saltimbocca, the Pink Lady® thus reveals the full complexity of its flavor.
Ingredients
For the pumpkin puree
- salt and pepper
- 3 tbsp olive oil
- 1 garlic glove
- 400 ml water
- 1 tsp allspice
- 1 tbsp hazelnut oil
- 2 onions
- 1 small pumpkin (1.4 kg)
For the wild mushrooms
- 1 tbsp olive oil
- 1 A knob of butter
- 200 g wild mushrooms (i.e. boletus, chanterelles, etc.)
For the saltimboccas with tender apples
- Pink Lady® apples
- salt and pepper
- 1 tbsp olive oil
- 50 ml dry cider
- 4 veal saltimboccas prepared by your butcher (made with veal scallops, Bayonne ham and sage)
- 2 tsp Juice of a lemon
For the presentation
- 2 tbsp olive oil
- 2 branches sage
Stages
For the pumpkin puree
For the wild mushrooms
For the saltimboccas with tender apples
For the presentation
- Peel the pumpkin and remove the seeds, to obtain around 1 kg of flesh. Cut into large pieces.
- Thinly slice the onions and crush the garlic.
- Brown the onions in a bit of the olive oil and then add the crushed garlic.
- Add the remaining olive oil, the pumpkin, the spices, and a pinch of freshly milled salt and pepper and cook for around 10 min.
- Add enough water to cover the mixture halfway to the top of the pan, cover and simmer for around 15 min. Add water if necessary during cooking.
- Blend the puree until it is smooth in texture.
- Season the puree with hazelnut oil and keep it warm.
- Clean the mushrooms using a brush and, depending on their size, cut them in half.
- Melt the butter with the olive oil and add the mushrooms. Add salt and pepper.
- Cook over medium heat for around 10 min., making sure that the mushrooms have released all of their water.
- Remove the apple cores using an apple corer and cut them into small cubes. Sprinkle with a bit of lemon juice so the apple cubes do not turn brown.
- Heat one tbsp. olive oil with the butter, and stir until the mixture becomes creamy.
- Brown the saltimboccas 5 min. on each side to get a lovely, even color and cook for 10 min. over low heat. Add a bit of pepper.
- Add the Pink Lady® apple cubes. Season with salt and mix.
- Deglaze the pan with the cider and add pepper. Simmer over low heat, regularly basting the saltimboccas so that they do not dry out.
- When the saltimboccas have finished cooking, add the wild mushrooms and simmer for a few more minutes.
- Fry the sage leaves for a few seconds in olive oil and lay them on some paper towel.
- In each plate, serve a saltimbocca with sage, and the garnishing with tender Pink Lady® apples and wild mushrooms. Serve with the spiced pumpkin puree and decorate each plate with fried sage leaves.
Pink Lady® top tip
You can replace the saltimbocca with pork roast barded with Bayonne ham!
Do you like this recipe?
Try it, and share your photos on Instagram with the hashtag #pinkchefs
