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Saltimboca with rump steaks and Damatta cured loin tagliatelle with herbs and pesto

Ingredients

  • 400 g rump steaks
  • 1 pack of sliced Damatta cured loin
  • 1 mozzarella cheese
  • 1 bunch sage
  • Pesto to taste
  • 1 pack of herb tagliatelle (or plain)
  • Olive oil to taste
  • Salt/pepper to taste
  • 1) Preheat the oven to 180°C.

  • 2) Put some salted water in the oven to cook the pasta.

  • 3) Roll out the rump steaks on a board and beat them to soften and flatten. Season with salt and pepper, cover with a slice of cheese, then some sage leaves and lastly a slice of paio do lombo. Roll up tightly and tie with food string or simply poke a toothpick into it to prevent it from opening.

  • 4) Brown the rolls (saltimboca) on all sides and finish in the oven.

  • 5) Bake the dough following the package directions.

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