The other day I made saltimbocca on a bed of zucchini. Most important is the use of fresh ingredients. This is your grocery list to cook for 2:
2 veal escalopes (preferably from a bio butcher)
2-4 slices of Prosciutto di Parma
4 slices of fresh mozzarella
a few sage leafs
2 cloves of garlic
1 red onion
a half cup of flour
a half cup of Marsala
1 big zucchini
2 small skewers
Make sure you have thin fillets of veal, otherwise you can lay a piece of cling film over the fillet and flatten it with a pastry roller. Put some flour on a plate and roll the fillets in the flour on both sides to cover it all over.
Wash and slice the zucchini (not too thick and leave the skin on), the garlic and the red onion. Pour some oil in a large anti adhesive pan, add the garlic and red onion until they become glazy, add the zucchini and let all simmer slowly. Take out some of the surplus of moist while simmering the zucchini, and stir the vegetable gently until you see it become a bit melty.
In the meantime, melt the butter in a frying pan. Take a small skewer and pin a leaf of sage and the slices of Prosciutto di Parma on the veal (you can also roll up the veal), place the escalopes in the pan. Turn them frequently, and after 5 minutes or so add the Marsala and let it infuse in the meat.
When the zucchini is done, add the slices of mozzarella and let them melt slowly. Take a plate and make a little bed of the zucchini. Put the veal fillet on top and sprinkle with the Marsala gravy.
Serve with a glass of red wine. Preferably a Montepulciano.