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Saltimbocca alla romana Each piece counts 112 calories
Quick and easy to cook, this is a classical dish from Roman tradition.
Saltimbocca alla romana are very simply assembled putting on top of each other a veal cutlet,
a thin slice of semi-sweet cured ham or prosciutto and a clean leaf of sage.
So that they do not fall apart when we cook them,
veal, ham and sage are bound together with a toothpick,
inserted from top to bottom through the sage, ham and meat
and then again but this time from bottom to top.
Tightly bound they will hold perfectly as they cook.
Ripete the operation an prepare all your saltimbocca. 2 pieces per person would be one serving.
It is essential to melt the butter slowly without burning it for best taste.
We use a low cholesterol butter here to average down the total amounts of cholesterol present
in this meat recipe.
When the butter is well melted and starts to gently sizzle, it’s time to place the
saltimbocca in the pan one near the other and cook for two minutes.
After two minutes turn the saltimbocca over and cook them for another 2 minutes. For best
results and perfect saltimbocca do not overcook and control the flame.
Now flip the saltimbocca over again so that the sage leaf faces up and watch temperature
so that nothing burns.
Add the white wine into the pan. As the liquid touches the bottom of the pan it will load
itself with the aromas of meat, ham and sage.
Now cook for another 3 minutes as the sauce reduces and flavors develop.
Once cooked bathe the saltimbocca alla romana in the sauce that formed with meat juices
and wine. That way they will be perfectly flavoured and deliciously juicy.
Place the saltimbocca on a serving plate and pour the sauce that is left in the pan over
them. Serve immediately.
Taste them once and saltimbocca alla Romana will become a favorite dish.
For ingredients and quantities and nutritional information about this recipe, visit our website.