INGREDIENTS AND INSTRUCTIONS (for 2 people)
Veal nut (4 slices) 300 g or 11oz
Raw ham (4 thin slices) 40 g or ½ oz
Sage (4 leaves)
Butter 50 g or 2 oz
White wine 100 g or 4 oz
Black pepper to taste
00 flour 50 g or 2 oz
Extra virgin olive oil 20 g or ¾ oz
Water 20 g or ¾ oz
METHOD
Place a slice of veal on a cutting board,
beat with a meat mallet to make it thin.
Place a thin slice of raw ham in the center and a sage leaf
Stick the meat and the stuffing with a toothpick to seal everything well.
HOW TO COOK
Into a pan, pour 40 g of butter and 20 g of olive oil
and let them melt at medium-high temperature.
Flour the slices of meat on the bottom side only and
gradually place them in the pan with the hot sauce.
Increase the temperature so as to brown the saltimbocca well.
Pepper to taste
and a bit of salt (the raw ham gives savor).
When the meat is golden brown underneath,
add the white wine and let it evaporate.
As soon as the alcohol has evaporated completely,
cover with the lid and cook for another 1 minute.
Transfer the saltimbocca to a plate and keep them warm covering with a lid.
THE ACCOMPANING SAUCE
In the same pan with the cooking juices of the meat, add 10 g of butter and the water.
Let reduce until a slightly thick cream is created.
HOW TO SERVE
Distribute the cream on the bottom of a serving dish and
place the slices of meat on top.
They are ready to be brought on your table.
Enjoy your Saltimbocca alla Romana!!
STORAGE
Enjoy your Saltimocca alla romana straight away,
so they remain juicy and tender.
They are perfect for a savory and quick meal.
If you make them, make a post below. Your feedback is more than welcome.
See you soon on my next video.
Bye