Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, saltimbocca alla romana with a twist ;). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Saltimbocca alla Romana with a twist ;) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Saltimbocca alla Romana with a twist ;) is something that I have loved my entire life.
Great recipe for Saltimbocca alla Romana with a twist ;). Did you know that "saltimbocca" means "jump into your mouth"? 😄As an Italian I got to eat loads of these since I was a little girl. My husband adores it too, although I have slightly adjusted the original recipe, and substituted veal. Pierce the sage leaf, prosciutto and veal with a toothpick so they stick together.
To get started with this particular recipe, we must prepare a few ingredients. You can have saltimbocca alla romana with a twist ;) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Saltimbocca alla Romana with a twist ;):
- Prepare 400 g lean pork steaks
- Get 60 g Parma ham
- Prepare Few cubes of melting cheese i.e. mild cheddar
- Make ready leaves Few fresh sage
- Prepare 50 g butter
- Get Splash white wine
- Make ready 50 g Plain flour
- Get Black pepper
- Get Pinch salt
- Make ready Tbsp extravergin olive oil
- Make ready You will need a few cocktail sticks for this recipe!
Place them in a pan with butter ham and sage side down and brown them for less than a minute. B. (Parma Ham will become hard and too salty if it cooks too long). Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic.
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!
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a. The traditional saltimbocca alla romana recipe always uses veal, prosciutto, sage, white wine and butter for the sauce. Variations are often seen in trattorias even in Italy, such as chicken or pork in place of beef, and other types of cured hams instead of prosciutto.
So that’s going to wrap it up with this special food saltimbocca alla romana with a twist ;) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
