Saltimbocca roman-style
From the traditional cuisine of Rome comes a simple, tasty meat main dish.
It’s a quick recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.
Time
30 minutes
Difficulty
Easy
Course
Second Courses
Italian Region
Ingredients
Servings 4
- 1 ¾ lb veal scaloppine
- 6 oz ham
- 1 ¾ oz butter
- 3 ½ oz Marsala wine, dry
- ⅜ oz sage
- salt and pepper to taste
- brown stock to taste
Preparation
20 minutes preparation + 10 minutes cooking
Step 1
Cut the slices of veal and season with salt and pepper.
Step 2
Place a slice of ham and a sage leaf, after washing and drying it, into each slice.
Roll up and close with a toothpick.
Step 3
Flour the veal slices on bth sides.
Step 4
Place a large saucepan on the cooker so that it can contain all the slices, melt the butter, add the saltimbocca and brown for a few minutes on each side.
Step 5
Dilute the cooking liquid with dry Marsala wine, evaporate for a few minutes.
Step 6
Add a little veal broth and season to taste.
Step 7
Arrange the saltimbocca on a serving dish and cover with some of their own gravy.
Chef's Tips
The slices of meat should be floured at the last minute, just before being sautéed in the pan.
Take care not to burn the butter, as soon as it melts, toss the cutlets in it.
Before preparing the slices of meat with ham and rosemary, they should be lightly beaten and leveled.
