Shirley Chan
This is writing…

More than “MOLTO BELLO”

by Shirley Chan
(ThermalAir, Rotorua Daily Post)

When the menu sounds good enough to eat, you can learn to speak more Italian from this menu than just ‘ciao’, ‘grazie’ and ‘amore’

Chef Rehioui is from the Mediterranean. So he knows, first hand, the real tastes of Italy. He has adopted New Zealand as his home since 1993 and since then, has generously shared his love and expertise in creating authentic, mouth-watering cuisine.

With a good list of reputable establishments under his belt, Chef Rehioui calls upon his knowledge of the exotic Mediterranean and his vast experience in the culinary world, to offer the most exquisite and authentic Italian menu at Zanelli’s.

Chef Rehioui shares the secret to preparing Saltimbocca alla Zanellis at home but with his expert touch, there is no better place than to try the real Italian taste at Zanelli’s. In Italy this classic, Saltimbocca means “jump in the mouth”. It is so good it does just that.


(Veal Escalopes with Prosciutto and Sage

in a Marsala Sauce)


4 Veal Escalopes pounded thinly

4 Prosciutto slices

25 g Flour

2 tsp Fresh Sage, chopped

1 Tbl Olive Oil

50 g Butter

1 clove Garlic

50 ml Marsala fortified wine

50 ml Dry White Wine

4 Tbl Cream

Salt & Pepper to taste


Dip Veal Escalopes into flour and shake off excess.

Melt butter in large fry pan. Add Olive Oil.

Add Garlic and Sage.

Place the escalopes into the fry-pan.

Fry for 3-4 minutes on each side or until lightly browned.

Add Salt and Pepper to taste.

Add Marsala, Dry White Wine and Cream. Stir for 1 minute.

Place Proscuitto on top of each escalope.

Cook a further minute and transfer escalope and juices to warm serving plate.

Serve Saltimbocca on a bed of rosemary potatoes with fresh seasonal vegetables.