RomanItalian
Saltimbocca alla Romana
by Marco Rufini · 181K subscribers on YouTube
Classic Roman saltimbocca, a quick and delicious dish of veal cutlets with prosciutto and sage in a buttery white wine sauce.
- Difficulty
- medium
Ingredients
8 items- Butteras needed
- Veal Slicesveal cutlets, as many as desired
- Prosciuttoone slice per cutlet
- Sage Leavesone leaf per cutlet
- Flourfor dredging
- Salta pinch
- Peppera pinch
- White Winea splash for deglazing
Method
- Melt a knob of butter in a pan over low heat.
- Place a slice of prosciutto on each veal cutlet, add a sage leaf, and secure with a toothpick.
- Dredge the cutlets in flour on both sides.
- Place the floured cutlets in the hot butter and cook until golden on one side. Season with a pinch of salt (go easy because of the prosciutto) and a pinch of pepper.
- Flip the cutlet and cook the prosciutto side until golden.
- Flip again and deglaze with a splash of white wine.
- Add another knob of butter and let it melt slowly, moving the pan to create a creamy sauce.
- Once the sauce is creamy and the meat is cooked through, serve immediately with bread.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
