RomanItalian
Roman-Style Saltimbocca with Vichy Vegetables
by Bruno Barbieri Chef · 513K subscribers on YouTube
Guys, do you want a succulent and quick main course? Then you must prepare my Roman-style saltimbocca with Vichy vegetables. A wonderful dish, especially if cooked with quality ingredients.
- Difficulty
- medium
Ingredients
11 items- Carrots
- Cabbage
- Pumpkin
- Carbonated Mineral WaterCold sparkling water
- ButterUsed for Vichy vegetables and for cooking saltimbocca
- Extra Virgin Olive OilItalian extra virgin olive oil, preferably Umbrian
- Veal SteaksVeal cutlets from calf up to 8 months, beaten thin
- Prosciutto CrudoNot too aged
- Sage LeavesFresh sage leaves
- FlourFor dusting
- PortPort wine for deglazing
Method
- First, prepare the Vichy vegetables: place carrots, cabbage, and pumpkin cut into large cubes in a pan. Add cold sparkling water, butter, and extra virgin olive oil. Cover and bring to a boil, then lower the heat and cook slowly until the liquid is completely absorbed.
- Meanwhile, prepare the saltimbocca: take beaten veal cutlets, place a slice of not-too-aged prosciutto crudo on each and a sage leaf. Secure with a toothpick.
- Lightly dust the saltimbocca with flour.
- In a pan, heat a drizzle of extra virgin olive oil and a knob of butter. Place the saltimbocca in the pan, cooking first the side without prosciutto, then flip to brown the prosciutto side. Turn them twice.
- Deglaze with Port wine off the heat, then swirl the pan to mount the butter and create an emulsion.
- To serve: remove the toothpicks, arrange the saltimbocca on a plate, accompany with the Vichy vegetables, and nap with the sauce.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
