How To make Saltimboca Alla Romana
12 sl Of veal from the upper leg,
-cut 1/2 inch thick 12 Thin slices prosciutto (fat
-and lean) 24 Fresh sage leaves
Flour 6 tb Butter
1 1/2 c Dry white wine
Salt and freshly ground -pepper Put the veal slices between sheet of wax paper and pound them with the flat side of a meat cleaver to make them slightly thinner than they were cut. Season them with salt and pepper, place 2 sage leaves (dried sage is a poor substitute for this dish, but it may be used if necessary) and a slice of prosciutto on each slice, fold the slices in half, secure with toothpicks, and dust with flour. Melt the butter in a large frying pan (or use 2 frying pans with slightly more butter so that all of the veal may be cooked at the same time) over fairly high heat, add the slices of veal, brown quickly for about 2 minutes on each side, reduce the heat a, and continue cooking for about 5 minutes, or until the veal is just tender. Do not overcook. Transfer the veal to a hot serving platter, remove the toothpicks, and keep warm. De-glaze the pan with the wine, scraping the sides and bottom with a wooden spoon, reduce by 1/4 and pour over the veal. Makes 6 servings. From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Micheal Sonino, Agradale Press, New York, no date given. NOTE: Although generally considered to be a Roman specialty, this dish originated in Brescia. Posted by Stephen Ceideburg April 20 1990.
How To make Saltimboca Alla Romana's Videos
Veal Saltimbocca : Roman Style Veal
Discover the secrets of creating authentic Roman-style Veal Saltimbocca cutlets. A few steps to follow with your Mamablip chef, and you’re on the way to making delicious Saltimbocca. Watch and master this dish’s prep!
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Così buoni che anche gli ospiti ti chiederanno il bis! Saltimbocca alla romana, ricetta originale
Così buoni che anche gli ospiti ti chiederanno il bis! Saltimbocca alla romana, ricetta originale
#saltimbocca #ricettafacile #incucinaconpaolina
Ciao amici, come state? Oggi vi propongo una ricetta facile e veloce per preparare una carne in padella davvero deliziosa! I saltimbocca alla romana sono un piatto tradizionale della cucina romana. Si preparano in pochissimo tempo e sono così buoni che anche gli ospiti ti chiederanno il bis! Come sempre fatemi sapere nei commenti cosa ne pensate e se li proverete! ????
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????Ingredienti
4 Fette di carne di vitello ( noce di vitello)
4 fette di prosciutto crudo tagliato sottile
8 Foglie di salvia grandi
Burro 30 g + 10 g
Vino bianco secco 80 ml
Mezzo bicchierino di acqua
Olio di oliva
Farina
????Ingredients
4 Slices of veal (veal nut)
4 slices of thinly sliced raw ham
8 Large sage leaves
Butter 30 g + 10 g
Dry white wine 80 ml
Half a glass of water
Olive oil
Flour
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Chicken Saltimbocca with Parmigiano Reggiano | Gennaro Contaldo #AD
This recipe is appropriately named, as Chicken Saltimbocca means the food is so good it will jump in your mouth! The flavours of Parmigiano Reggiano and Prosciutto di Parma are in perfect harmony with the sage in this dish.
In association with Parmigiano Reggiano.
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Saltimbocca alla Romana Recipe Captured By The Recipe Hunters
The Recipe Hunters learn to make a traditional Saltimbocca alla Romana recipe from a mother and daughter duo, Misa and Cristina, in Rome, Italy. Saltimbocca literally translates to jump in the mouth because of how good this tastes. For detailed instructions and the full written Saltimbocca recipe visit:
VEAL SALTIMBOCCA ** italian**
RECIPE & VIDEO:
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COOKBOOK: All Time Favourites - Women’s Weekly
One thing I’ll never do again is try to cook at home when I have only a few hours with my granddaughters. My first attempt with this dish was a disaster and I was so deeply upset knowing this should have been a superb dish that I made it again. I was right! It was absolutely amazing! It now falls in one of my fav recipes!Enjoy
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RECIPE Serves 4
8 veal schnitzels (800g-1k)
8 slices of prosciutto
32 cherry bocconcini cheese
Salt & pepper
150g drained sun dried tomatoes
16 fresh sage leaves, chopped finely
Spray olive oil
40g butter
1/2 cup stock
1 cup dry white wine
4 tablespoons lemon juice
Place each of the schnitzels between greaseproof paper and pound them to tenderise.
Place a slice of prosciutto along each schnitzel. Top with 4 cherry sized bocconcini and cut each in half. Add some of the semi dried tomatoes, approx 3-4 pieces to each veal schnitzel. Add some of the sage and salt and pepper. Roll up and secure with a toothpick.
Spray a pan with olive oil. Heat up (medium) and place each of the veal rolls to begin cooking. Turn each roll on each side for 2mins. ( 4 side on the roll and top and bottom) If they are starting to brown very quickly, turn heat down but allow it to cook for approx 2 mins on each of the sides.
Remove from pan and set aside.
In a clean pan, add the butter , stock and white wine. Allow it to boil for 2 mins. Add the lemon juice. Add the veal rolls in the sauce and turn on each side for approx 1-2mins each side.
Place the rolls in a serving plate and serve drizzled with sauce.
Saltimbocca Alla Romana! 15 minute meal!
Try this very easy Saltimbocca recipe using pork- traditionally made with veal! Super quick and delicious dinner. Get the recipe here:
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