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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Saltimbocca alla romana #shorts
I saltimbocca alla romana sono un grande classico della cucina laziale. Semplici da fare e molto saporiti sono perfetti per una cena veloce e informale. Questo secondo di carne rustico e sfizioso è un grande cavallo di battaglia assieme alla carbonara di questa cucina regionale. Il nome fa già venire l'acquolina. In effetti queste fettine di carne, grazie alla cottura rapida in padella risultano umide e anche molto profumate grazie alla presenza della salvia.
Oltre a questa erba aromatica i saltimbocca alla romana sono fatti anche con l'aggiunta di prosciutto crudo o in alternativa speck.
Provate questa ricetta stuzzicante, vi salterà letteralmente in bocca!
► Ingredienti per preparare i saltimbocca alla romana :
Fettine di manzo 8
Prosciutto crudo 8 fette
Salvia 16 foglie
Vino bianco 120ml
Burro 60g
Sale e pepe qb
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How to Make SALTIMBOCCA Like an Italian
Italian chef Vincenzo shows how to cook the roman dish Veal Saltimbocca in less than 10 min. Cooking Italian meal by thinly sliced veal, salty prosciutto, smothered by a creamy sage and wine sauce.
Bring Rome into your kitchen by recreating my Veal Saltimbocca. It is a classic Roman dish of thinly sliced veal, salty prosciutto, smothered by a creamy sage and wine sauce that will make your mouth water!
Did I say Veal Saltimbocca is ready in less than 10 minutes?! Quality ingredients, my simple method, and a few toothpicks and you’ll be transported to Rome as soon as you take the first bite!
???? Follow this link to read and print the written recipe:
#saltimbocca #saltimboccarecipe #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Veal Saltimbocca
0:40 Ingredients for Veal Saltimbocca
1:30 How to Flatten the Meat
2:19 How to Assemble the Veal Saltimbocca
3:38 How to Flour the Saltimbocca
4:05 How to Cook Veal Saltimbocca
8:54 How to Serve Veal Saltimbocca
10:02 How to Eat Veal Saltimbocca, E ora si Mangia...Vincenzo's Plate
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Pork Saltimbocca alla Romana | Akis Petretzikis
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An all-time classic Ιtalian meat recipe named Saltimbocca alla Romana! Prosciutto wrapped tenderloin, pan-fried until golden and served with boiled vegetables. Are you drooling yet?
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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SALTIMBOCCA ALLA ROMANA #shorts #asmr
Saltimbocca alla Romana is one of the traditional dishes you cannot miss! Prepare it with @chefsebastianfitarau and enjoy with family and friends ????
INGREDIENTS (2 SERVINGS)
400g or 4 slices of veal rump
60g or 4 slices of raw ham
4 sage leaves
1/2 glass of white wine
40g butter
Salt to taste
Pepper as needed
Flour to taste
METHOD:
Beat the veal slices between two sheets of parchment paper. Cover them with slices of cured ham and decorate with a sage leaf that you will block with a toothpick, lightly flour them.
Heat the butter in a pan, add the saltimbocca which you will brown on both sides, pour in the white wine and let it evaporate.
Remove from the heat, add the remaining cold butter and reduce the sauce. After removing the toothpicks, serve the saltimbocca sprinkled with the sauce.
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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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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