Saltimbocca alla Romana
Nutritional Info
Calories: 1,498
Protein: 174.12
Carbohydrate: 4.82
Fat: 75.95
Fibre: 0.72
Per Serving
Calories: 375
Protein: 43.53
Carbohydrate: 1.21
Fat: 18.99
Fibre: 0.18
Categories Beef, Italian
Posted 2008/10/01 00:48
This classic veal recipe is a typically Roman dish. The literal translation of saltimbocca is "jump in the mouth". Trust me when I say that if you serve this tasty combination of veal, prosciutto, sage and white wine to your family or guests that is precisely what it will do.
Ingredients
- Wine, White, Dry, Average, 120 ml
- Butter, 40 g
- Sage, Fresh, 25 g
- Ham, Prosciutto, Average, 180 g
- Olive Oil, Extra Virgin, 2 Tbsp
- Veal, Escalopes, 600 g
Instructions
Pound each escalope with a meat pounder or mallet and season with pepper. Lay a slice of prosciutto and a fresh sage leaf on top of each escalope and thread the three ingredients together with a cocktail stick. In a large frying pan that can contain all the escalopes in one layer, heat the butter and oil and quickly fry the escalopes, sage side down first. When you see that the fat of the ham is starting to melt, and the sage is frying, turn the escalopes over and fry on the other side for 1-2 minutes, maximum. Pour the wine into the pan and let it evaporate quickly over a very high heat. Season to taste and serve immediately on a warm serving dish. If there is a little too much liquid left after pouring the wine remove the meat from the pan and boil the juices over a very high heat to reduce.
Number of Servings 4
