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.
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Ingredients you need to make amazing Saltimbocca:
3 Veal escalopes (Schnitzel)
6 slices of prosciutto
6 sage leaves
flour & salt
3 tablespoons of butter (2 to fry and 1 to add to the sauce)
300 ml white wine of your choice
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Saltimbocca
Saltimbocca is a traditional Italian dish that's super quick and rather economical too! I adore the textural contrast of the crispy prosciutto, tender meat and the silky white-wine butter sauce. Traditionally made with veal, also excellent with chicken and beef.
HOT TIP: Great dinner party / make head recipe. Keep it in the fridge, then it's just a 3 1/2 minute cook (including the sauce!).
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Saltimbocca alla romana???? #ricette #cucina #ricettetradizionali #ricettedellanonna #eat #cibo
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: Das schnelle italienische Pfannengericht selber machen.
Saltimbocca alla roma: Italienische leichte und schnelle Küche zum Selbermachen. Mit den typischen Zutaten: Salbei, Butter und Schinken. Super lecker und schnell in der Pfanne gebraten.
Mein neues Kochbuch mit Rezepten aus meiner Heimat findest Du hier und im Fachhandel:
#saltimbocca #pfannengerichte #italienischerezepte
Zutaten:
200 g Kalb pro Pers.
Salbei
Parmaschinken
Salz und Pfeffer
2 EL Butter
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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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