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Playing Curtis Stone’s Veal Saltimbocca with Spaghetti and Arugula Salad


For the Gremolata Pesto Sauce
  • 1 handful of basil
  • 1 clove garlic
  • Salt and pepper, to taste
  • 1 tablespoon orange zest
  • Zest and juice of 1 lemon
  • 1 cup Parmigiano-Reggiano cheese
  • 1/4 cup extra-virgin olive oil
  • 1/2 pound spaghetti, cooked to al dente, with 1/2 cup starchy pasta water reserved
For the Arugula Salad
  • 2 packed cups arugula
  • 2 tomatoes, roughly chopped
  • 1 red onion, thinly sliced
  • Balsamic Drizzle
For the Veal Saltimbocca
  • 2 slices prosciutto di Parma
  • 2 veal cutlets, pounded very thin
  • 4 to 5 basil leaves and 2 sprigs of rosemary, chopped together
  • 2 tablespoons extra-virgin olive oil


Serves: 2




For the Gremolata Pesto Sauce:

In a food processor, process the basil, garlic, salt, pepper, orange zest, lemon zest and juice, and Parmigiano cheese, until well-combined. Slowly stream in the extra virgin olive oil until a sauce forms and it pulls away from the sides of the bowl.



In a medium skillet, combine the sauce with the reserved pasta water. Put pasta into the sauce and toss to combine. Twirl the pasta around a roasting fork to make a pasta bundle on the plate.



For the Arugula Salad:

In a medium salad bowl, combine the arugula, tomatoes and red onion. Dress with balsamic drizzle.



For the Veal Saltimbocca:

Place 1 slice of prosciutto down on a cutting board and lay a veal cutlet over the top, put the herbs on the cutlet and wrap it in the prosciutto.



Heat olive oil in a skillet or griddle pan over medium high heat. Cook the saltimbocca on each side for about 1-2 minutes.



Serve over spaghetti and with arugula salad on the side.