Saltimbocca alla Romana are one of the most popular dish of Roman cuisine such as Carbonara. They are the second best known dish abroad after spaghetti, a true symbol of Made in Italy in term of taste.
Truly irresistible, they are ready to jump into your mouth and melt with just a bite!
There are a lot different variations around Italy for this dish, like the use of beef or different or additional ingredients, but the Roman tradition does not allow any exceptions. Saltimbocca alla romana must be a tender slices of veal, carefully beaten, attached to a slice of parma ham and a sage leaf all stick with a toothpick.
You will enjoy the creaminess of this dish given from the combination of butter and wine, while the flour is an addition to the original recipe.
This second dish can be prepared for lunch or dinner, but don't forget a fresh crunchy bread for the "scarpetta" ritual. Not to be missed!
Serves 2.
INGREDIENTS:
300g veal slices (around 4 slices)
parma ham (4 thin slices)
4 sage leaves
50g butter
100ml dry white wine
Black pepper to taste
50g 00 flour
1 tablespoons extra virgin olive oil
20g warm water
Beat the slices of veal with the help of a meat mallet (or you may have asked your butcher to do that for you), covering them with baking paper so as not to break the fibers.
Hit them with a firm hand but without rearing the pulp.
On a cooking board poor some plain white flour, than place the veal slices on the top it and start to fill them. First with a slice of parma ham, then with a sage leave.
Stick the meat and the ingredients together with a toothpick to seal all.
Prepare a large non-stick pan, melt 40g of butter with the oil over a low heat, then add the slices, raise to medium heat and brown under the veal slices for a couple without turning them to the the ham and sage side.
Add the wine and let it evaporate. As the alcohol has evaporated completely, cover with the lid and and over a low heat cook for few minute. Transfer the saltimbocca to a plate and keep them warm.
In the same pan with the gravy of the meet at low heat, add the rest of the butter (10g left) and the warm water until you get a thick cream.
Distribute the cream on the bottom of a serving dish, place the saltimbocca on the top.
They are ready to be served! Black pepper to your taste.
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