Saltimbocca alla romana, Original recipe of the Capital. Very easy to prepare, with all my secrets to saltimbocca always tender and tasty. Today I present one of the most typical dishes of my hometown, Rome. A traditional recipe, made of a few simple ingredients and good, where the quality of the meat, veal rigorously, and ham (I would recommend a crudo di Parma or Modena), make all the difference.
I say at once that I follow the original recipe, the simplest, that does not involve the use of flour to thicken the sauce: the result is saltimbocca alla romana, with a sauce a little’ slow perfect for dunking bread in Italian ' scarpetta '. The use of flour makes them less digestible and I prefer to simply reduce the Fund for a minute over high heat so that it is more full-bodied.
The saltimbocca are really one of the symbols of the ROMAN CUISINE, some’ as the trio of pasta dishes: CARBONARA, AMATRICIANA and CHEESE AND PEPPER. Of all three main courses also found VIDEO RECIPES on my YouTube channel.
In the recipe, you will see that in addition to the wine add a little’ of veal gravy or vegetable: If you don't you may not put it. The perfect outline, in my opinion, are the classic baked potato or pan: at the bottom of the recipe I suggest you quickly how to prepare them. Is’ a dish impossible to get wrong and that will please everyone, also for children, because the slices are tender and tasty. Try them and let me know. Have a good day.
600 grams of veal slices
so many slices of ham as the slices of veal
butter, to taste
salt and pepper, to taste
120 milliliters of dry white wine
many leaves of salviaquante are the slices of veal
bottom of beef or veal (or vegetable stock), to taste
potatoes for garnish, to be dressed with oil, Salt, pepper and Rosemary
Put the veal slices on a cutting board and, If they were too large, cut into smaller pieces (I like small, to eat in two bites, I find them more elegant to serve). If they are too high, beat lightly with a meat hammer between two sheets of parchment paper. Season with a little salt (the ham is already very SAPID) and freshly ground black pepper.
Wash and dry Sage leaves. Lay a slice of ham on each slice of meat (make sure the ham is to measure and does not exceed the size of the meat) and a Sage leaf and fasten with a toothpick.
Put the butter in a large frying pan and melt over low heat, When it begins to sizzle turn up the heat and arrange the saltimbocca rosolandoli for one minute on both sides. Then put them with the garnished part arranged upwards and add the white wine, make smooth and gradually add bottom or vegetable broth. Cook for a few minutes, then arrange the slices on individual plates. Raise the heat to high and reduce the cooking liquid for a few seconds, then pour it boiling over saltimbocca. Serve immediately.
The perfect outline, in my opinion, are potatoes cooked in the oven or in a pan. In either case wash well, Peel and sliced them not too thick. Drizzle with oil, Salt, black pepper and fresh rosemary and cook them in the oven at 200 degrees for 20 minutes or in a pan with a little oil. Bon appétit!
MATCHING: We suggest the distinctive tastes of "Lupalis", an American pale ale produced by the brewery the affair, to Suno, in the province of Novara. The use of American hops gives it bitter tones from the great northern european classic. Perfect in combination with this luscious recipe, strong taste, that manages to put in balance, with its refreshing and degreasers.