Side Pannel
Saltimboca Alla Romana
Saltimboca Alla Romana
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Appetizers
Ingredients List
- 12 sl Of veal from the upper leg,
- -cut 1/2 inch thick
- 12 Thin slices prosciutto (fat
- -and lean)
- 24 Fresh sage leaves
- Flour
- 6 tb Butter
- 1 1/2 c Dry white wine
- Salt and freshly ground
- -pepper
Directions
Put the veal slices between sheet of wax paper and pound them with
the flat side of a meat cleaver to make them slightly thinner than
they were cut. Season them with salt and pepper, place 2 sage leaves
(dried sage is a poor substitute for this dish, but it may be used if
necessary) and a slice of prosciutto on each slice, fold the slices
in half, secure with toothpicks, and dust with flour. Melt the
butter in a large frying pan (or use 2 frying pans with slightly more
butter so that all of the veal may be cooked at the same time) over
fairly high heat, add the slices of veal, brown quickly for about 2
minutes on each side, reduce the heat a, and continue cooking for
about 5 minutes, or until the veal is just tender. Do not overcook.
Transfer the veal to a hot serving platter, remove the toothpicks,
and keep warm. De-glaze the pan with the wine, scraping the sides
and bottom with a wooden spoon, reduce by 1/4 and pour over the veal.
Makes 6 servings.
From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi
Carnacina, edited by Micheal Sonino, Agradale Press, New York, no date
given.
NOTE: Although generally considered to be a Roman specialty, this
dish originated in Brescia.
the flat side of a meat cleaver to make them slightly thinner than
they were cut. Season them with salt and pepper, place 2 sage leaves
(dried sage is a poor substitute for this dish, but it may be used if
necessary) and a slice of prosciutto on each slice, fold the slices
in half, secure with toothpicks, and dust with flour. Melt the
butter in a large frying pan (or use 2 frying pans with slightly more
butter so that all of the veal may be cooked at the same time) over
fairly high heat, add the slices of veal, brown quickly for about 2
minutes on each side, reduce the heat a, and continue cooking for
about 5 minutes, or until the veal is just tender. Do not overcook.
Transfer the veal to a hot serving platter, remove the toothpicks,
and keep warm. De-glaze the pan with the wine, scraping the sides
and bottom with a wooden spoon, reduce by 1/4 and pour over the veal.
Makes 6 servings.
From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi
Carnacina, edited by Micheal Sonino, Agradale Press, New York, no date
given.
NOTE: Although generally considered to be a Roman specialty, this
dish originated in Brescia.
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