Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, saltimbocca alla romana. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Saltimbocca alla Romana is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Saltimbocca alla Romana is something which I’ve loved my whole life. They are nice and they look fantastic.
I saltimbocca alla romana, come suggerisce anche il nome, sono uno dei cavalli di battaglia della cucina romana, come ad esempio la carbonara. Try this very easy Saltimbocca recipe using pork- traditionally made with veal! Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook saltimbocca alla romana using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Saltimbocca alla Romana:
- Get 1 dozen sage leaf
- Get 2 veal cutlets
- Take 20 pole beans
- Get 300 grams pasta
- Make ready 100 ml dry white wine
- Get 1 1/2 tbsp butter
- Get 1 dash salt & pepper
- Prepare 1 dash sugar
- Take 4 slice Parma ham
Saltimbocca, also spelled saltinbocca, is an Italian dish (also popular in southern Switzerland). It consists of veal that has been lined, wrapped with prosciutto and sage, and then marinated in wine, oil. Featured in: This Old-School Veal Saltimbocca Is Worth Mastering. Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters.
Instructions to make Saltimbocca alla Romana:
- Prepare the curlets first with salt and pepper. Pin the ham and two sage leafs on the top side of the curlets with a toothpick
- Cook thr beans al dente in salted water and rinse under cold water afterwards.
- Wrap a slice of ham around a one half of the beans to form a bundle.
- Roast the curlets and the bean bundles in a pan with butter. A thin curlet should take about 1-2min on both sides.
- Keep the beans and curlets warm in the oven at 80° C.
- Take the used pan and add the wine. Boil it away a bit and at more butter while stirring. You should get a creamy Jus which is seasoned with salt, pepper and sugar (against acidity of the wine).
Featured in: This Old-School Veal Saltimbocca Is Worth Mastering. Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters. I Saltimbocca alla romana sono un secondo piatto di carne tipico della cucina laziale! Si conservano perfettamente per il giorno dopo. However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca.
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