RomanItalian
Saltimbocca alla Romana
by Giallozafferano · 2.9M subscribers on YouTube
Roman-style saltimbocca: few ingredients, big personality. Tender veal slices, prosciutto, and sage, pan-cooked with butter and white wine. Ready in 20 minutes.
- Difficulty
- easy
Ingredients
8 items- Fettine di noci di vitelloveal scallops, pounded thin
- Prosciutto Crudocured ham, sliced
- Sagefresh sage leaves
- Buttera piece of butter
- Olive Oila drizzle of olive oil
- Flourfor dusting
- White Winewhite wine, for deglazing
- Black Peppera grating of black pepper
Method
- Choose veal scallops from the nut of the veal, pounded thin.
- Place a slice of prosciutto crudo and a sage leaf on each veal slice; secure with a toothpick.
- Heat a non-stick pan, melt a piece of butter and add a little olive oil.
- Dust the saltimbocca with flour only on the side without prosciutto.
- Place them in the pan over medium-high heat; brown for 3 minutes.
- Turn them over and cook the prosciutto side for 1 minute.
- Deglaze with white wine.
- Remove the toothpicks, plate, and grate some black pepper on top.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
