Saltimbocca alla romana

Immagine Ricetta

gourmet

Preparation time

Orologio15 minuti

Difficulty

OrologioFacile

Cooking time

Orologio10 minuti

Servings

Porzioni4

I saltimbocca alla romana sono teneri involtini di carne di vitello con prosciutto e salvia, cotti nel burro e vino bianco, un piatto classico della tradizione romana ricco di sapore.

Ingredients

Procedure

  • 0. Prepare the veal slices, using about 6-8 slices, making sure they are thin and evenly sized. If necessary, you can flatten them slightly with a meat tenderizer to make them thinner and more tender. Place a slice of prosciutto on each veal slice. Place a sage leaf on top of the prosciutto on each veal slice. You can use more than one if the slices are large.
  • 1. Secure the prosciutto and sage to the veal steak with a toothpick or a couple of toothpicks. Lightly flour both sides of the saltimbocca. In a large skillet, heat a combination of butter and olive oil over medium-high heat.
  • 2. When the butter begins to foam, add the floured saltimbocca to the pan in a single layer, making sure not to overlap. Cook the saltimbocca for about 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcook them, as they will become too tough.
  • 3. Transfer the saltimbocca to a warm serving platter and cover with foil to keep them warm while you prepare the sauce. If desired, you can make a sauce for the saltimbocca by adding a little beef broth and/or dry white wine to the pan in which you cooked the saltimbocca. Scrape the bottom of the pan to collect the cooking juices and let the sauce reduce until slightly thickened.
  • 4. Pour the sauce over the saltimbocca before serving. Serve the saltimbocca hot and accompany them with sides of your choice, such as roast potatoes or grilled vegetables.
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    Creation date Apr 12, 2024