RomanItalian
Saltimbocca Alla Romana
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman dish of veal cutlets topped with sage leaves and prosciutto di Parma, lightly floured and pan-fried in olive oil, then deglazed with white wine to create a tasty cream. The chef explains his choice to skip butter for a lighter version.
- Difficulty
- medium
Ingredients
6 items- Fesa di Vitello
- SageFresh leaves
- Prosciutto Di ParmaSlices
- FlourFor dusting
- Olive OilFor cooking
- White WineFor deglazing
Method
- Take slices of veal (fesa di vitello).
- Place a sage leaf and a slice of prosciutto di Parma on each veal slice.
- Press the ingredients together firmly so they adhere (no toothpick needed).
- Lightly dust the side with sage and prosciutto with flour.
- Heat a generous amount of olive oil in a steel pan.
- Place the saltimbocca in the pan with the prosciutto side down to crisp the ham.
- Turn when the prosciutto is golden and slightly crispy.
- Deglaze with white wine and let it reduce to form a creamy sauce.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
