Ingredients

• 500 g veal slices
• 1 pcs eggplant
• 4 pcs coppery tomatoes
• ricotta salata
• mint
• salt
• extra virgin olive oil

For the recipe of saltimbocca alla Norma, wash the aubergine and cut it into thin slices (3-4 mm). Cook them on a hot plate for 2 minutes per side. Blanch the tomatoes and peel them, then cut them into quarters, remove the seeds and reduce the diced fillets. Season with oil, salt and chopped mint. Beat the veal slices, thin them, and cook them in a pan with a thin layer of oil for 1 minute on each side. Serve with grilled aubergines, seasoned tomatoes and complete with grated salted ricotta.

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