• 45min
  • 1h
  • Intermediate
  • 4 Servings
0 vote


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


For the pumpkin puree
  1. Peel the pumpkin and remove the seeds, to obtain around 1 kg of flesh. Cut into large pieces.
  2. Thinly slice the onions and crush the garlic.
  3. Brown the onions in a bit of the olive oil and then add the crushed garlic.
  4. Add the remaining olive oil, the pumpkin, the spices, and a pinch of freshly milled salt and pepper and cook for around 10 min.
  5. 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.
  6. Blend the puree until it is smooth in texture.
  7. Season the puree with hazelnut oil and keep it warm.
For the wild mushrooms
  1. Clean the mushrooms using a brush and, depending on their size, cut them in half.
  2. Melt the butter with the olive oil and add the mushrooms. Add salt and pepper.
  3. Cook over medium heat for around 10 min., making sure that the mushrooms have released all of their water.
For the saltimboccas with tender apples
  1. 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.
  2. Heat one tbsp. olive oil with the butter, and stir until the mixture becomes creamy.
  3. 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.
  4. Add the Pink Lady® apple cubes. Season with salt and mix.
  5. Deglaze the pan with the cider and add pepper. Simmer over low heat, regularly basting the saltimboccas so that they do not dry out.
  6. When the saltimboccas have finished cooking, add the wild mushrooms and simmer for a few more minutes.
For the presentation
  1. Fry the sage leaves for a few seconds in olive oil and lay them on some paper towel.
  2. 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!

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