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
Saltimbocca alla Romana - Veal Saltimbocca Recipe
Saltimbocca alla Romana is an exquisite and mouthwatering entrée - a secondo typical Roman cuisine, but loved throughout Italy. Thin slices of veal dusted lightly in flour, topped with Prosciutto Crudo and a fresh sage leaf, are finally secured with a toothpick and quickly prepared in a frying pan; thus, creating a flavorful dish drizzled with a delicious wine reduction. The secret to great success is a very brief cooking time. Easy to prepare, but incredibly flavorful when accompanied by a fresh salad and a side-dish of your choosing. No wonder they are called saltimbocca, because they will just jump into your mouth as their literal name states!
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Saltimbocca alla Romana - so viel Geschmack mit wenig Zutaten! - Westmünsterland BBQ
Die Saltimbocca alla Romana ist ein Gericht, welches die Sinne zum tanzen bringt und man spürt mit jedem Bissen die Leidenschaft der italienischen Küche. Probiert es, es ist so schnell und einfach gemacht.
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Zutaten für 2 Portionen:
2 Kalbsschnitzel
4 Scheiben Parmaschinken
4 frische Salbeiblätter
2 x einen Stich Butter
etwas Mehl
50 ml Weißwein
etwas Olivenöl
4 Zahnstocher
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how to make GREAT CHICKEN SALTIMBOCCA...both ways (saltimbocca alla romana)
There are 2 ways to make great saltimbocca, one rolled like involtini, and one that's flat and crispy. Today we make both of them.
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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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Saltimbocca Alla Romana: How to make Rome’s most popular main dish
Saltimbocca Alla Romana is so good, that it literally “jumps into your mouth” - that’s what it means in Italian. The veal cutlet with prosciutto and sage is one of Rome’s most popular main dishes and an absolute classic in Italy’s capital. This traditional Roman dish is a true culinary gem, known for its elegant simplicity and bold flavors. In this video, we dive into the history and origins of Saltimbocca Alla Romana, uncovering the ingredients and techniques that make it a favorite in Italian households.
CHAPTERS
00:00 Intro
01:00 The ingredients
01:49 The cooking process
04:17 The origins
04:46 The sides
05:24 Outro
CREDITS
Report: Regina Niedenzu
Camera: Dirk Rensmann
Edit: Dirk Rensmann
Supervisising editor: Ruben Kalus
#saltimboccaallaromana #italianfood #italy
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Saltimbocca alla romana
SALTIMBOCCA ALLA ROMANA
Provateci anche voi e fateci sapere! ;)
► Ingredienti per preparare i saltimbocca alla romana:
Fettine di vitello 8 fette circa 300 gr
Salvia 8 foglie
Prosciutto crudo 8 fette
Burro 60 gr
Vino bianco 60 ml
Sale q.b.
Pepe q.b.
Farina q.b.
Olio extravergine d'oliva (EVO) q.b.
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