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Saltimbocca alla Romana

Garnished with fried sage leaves

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Preparation

5 min

Cooking

10 min

Portions

2 dishes

Power

214 Cal / Por.

Difficulty
1/5

The Roman saltimbocca are a second meat-based dish typical of Roman cuisine.
Few ingredients with great flavor: veal, raw ham and sage, cooked a few minutes in a pan with the addition of white wine and butter.
A tantalizing and fast dish that "jumps in the mouth" from how much and greedy!

Ingredients

✓ 300 gr calf nut - 4 slices
✓ 40 grams of prosciutto - slices
✓ sage
✓ 50 gr butter
✓ 50 gr flour
✓ dry white wine
✓ black pepper

Preparation

1 Private the veal slices of nerves and cuticles and if necessary beat them with the meat tenderizer to flatten them well. Place on each slice of meat, a slice of ham and a sage leaf, previously washed and dried. Stop everything with a toothpick.

Saltimbocca prima della cottura
Saltimbocca before cooking

2 Put the butter in a pan and let it melt gently; when you see it bubbling, lay the slices of meat that are floured at the moment only at the bottom. Brown the slices of meat well on one side only. Moving them slightly without turning them over on the side of the ham will take just a few minutes.

3 When the slices are golden, remove them from the pan, place them in the serving dish and place them in hot (oven hot, but off).

Togliere dalla fiamma quando dorate
Remove from heat when golden

4 In the same pan add ½ glass of white wine and let it evaporate over high heat. Turn continuously and let the sauce shrink and form a slightly thick creamy sauce.

Cremina addensata
Thickened Cremina

5 Pour the hot creamy sauce on the slices of meat, sprinkle with black pepper, decorate with the fried sage leaves and on the table!

Saltimbocca alla romana
Saltimbocca alla Romana
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Notes & Variations

The meat is beaten to enlarge the muscle fibers and make it more tender.
We advise you not to cook the escalopes on the side of the ham because with the strong heat the ham hardens and loses its fragrance.
Pepper to taste but not savory because the presence of the ham will make the dish savory.
For a lighter version you can replace the butter with extra virgin olive oil.
For a gluten-free version, use rice flour or corn starch to flour the slices!

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The Seal of Fried Sage Leaves

Preparation

5 min

Cooking

5 min

Portions

2 dishes

Power

5 Cal / Por.

Difficulty
1/5

Fried sage leaves are a treat!
Tasty and light, ideal as an aperitif and to garnish many dishes!

Ingredients

✓ 10 sage leaves
✓ 20 grams of flour
✓ peanut oil
✓ salt

Preparation

1 Wash 10 sage leaves, drain them and dry them gently on absorbent paper.

2 Heat the frying oil in a pan over medium / high heat.
Gently flour the sage leaves and make sure they are completely covered.

3 When the oil is boiling, fry it and turn it at least once so that it is crispy on all sides. After a few minutes drain them and let them dry on absorbent paper. 

salvia fritta
Fried sage

4 The fried sage leaves are ready to decorate your plate of scallops.

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