Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, saltimbocca alla romana with a twist ;). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Saltimbocca alla Romana is a classic dish thought to have originated from Brescia. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty). Today we'll be preparing Saltimbocca alla Romana.
Saltimbocca alla Romana with a twist ;) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Saltimbocca alla Romana with a twist ;) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have saltimbocca alla romana with a twist ;) using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Saltimbocca alla Romana with a twist ;):
- Make ready 400 g lean pork steaks
- Prepare 60 g Parma ham
- Take Few cubes of melting cheese i.e. mild cheddar
- Get leaves Few fresh sage
- Prepare 50 g butter
- Get Splash white wine
- Get 50 g Plain flour
- Prepare Black pepper
- Prepare Pinch salt
- Prepare Tbsp extravergin olive oil
- Prepare You will need a few cocktail sticks for this recipe!
Later, he shares his recipe for a classic Thai curry. Wrap a piece of prosciutto around each veal cutlet and pound in lightly with a meat pounder — this will ensure that the prosciutto doesn't come off the veal while cooking. Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me.
Steps to make Saltimbocca alla Romana with a twist ;):
- Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer.
- Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!
- In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!
- When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered.
- In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced.
- Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!
But, that's what it was called on my father's menu, so I am sticking with it. However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Regardless of its true origins, saltimbocca is one of Rome's favorite secondi piatti today, and it is usually enjoyed with a side of green vegetables such as piselli alla Romana, Roman-style green peas. Saltimbocca alla romana, or chicken saltimbocca? Featured in: This Old-School Veal Saltimbocca Is Worth Mastering. Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters.
So that’s going to wrap this up for this special food saltimbocca alla romana with a twist ;) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
