Saltimbocca alla romana


gourmet
Preparation time
Difficulty
Cooking time
Servings
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
- Beef topside700 g
- Raw ham DOP150 g
- Beef brothto taste
- White wineto taste
- Fine saltto taste
- Sageto taste
- Extra virgin olive oilto taste
- Butterto taste
- Type 0 flourto taste
- Black pepperto taste
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
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.