Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, saltimbocca alla romana with a twist ;). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
← Bavette al tonno alla romana/ Баветте с тунцом по-римски. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Saltimbocca alla Romana - Veal Saltimbocca Recipe.
Saltimbocca alla Romana with a twist ;) is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Saltimbocca alla Romana with a twist ;) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook saltimbocca alla romana with a twist ;) using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Saltimbocca alla Romana with a twist ;):
- Get lean pork steaks
- Take Parma ham
- Make ready Few cubes of melting cheese i.e. mild cheddar
- Prepare Few fresh sage
- Get butter
- Prepare white wine
- Prepare Plain flour
- Get Black pepper
- Make ready salt
- Get extravergin olive oil
- Make ready You will need a few cocktail sticks for this recipe!
Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters. In this Roman specialty, veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce. Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me.
Steps to make Saltimbocca alla Romana with a twist ;):
- Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer.
- Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!
- In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!
- When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered.
- In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced.
- Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!
But, that's what it was called on my father's menu, so I am sticking with it. Saltimbocca alla romana, or chicken saltimbocca? Rachel completes her European tour with a trip to Barcelona. Later, he shares his recipe for a classic Thai curry. Wrap a piece of prosciutto around each veal cutlet and pound in lightly with a meat pounder — this will ensure that the prosciutto doesn't come off the veal while cooking.
So that’s going to wrap this up with this exceptional food saltimbocca alla romana with a twist ;) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
