Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, saltimbocca alla romana veal cutlets with parma ham. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Saltimbocca alla Romana veal cutlets with parma ham is something which I have loved my whole life. They are nice and they look fantastic.
Today we'll be preparing Saltimbocca alla Romana. This is a very well-known main course from the region near Rome prepared with veal and is very simple and quick to prepare. Saltimbocca, literally meaning "jumps in the mouth," is one of the most classic Roman dishes: thin veal cutlets topped with slices of prosciutto and fresh sage leaves, all secured with a toothpick and then pan-fried in butter, with a quick roux sauce made by whisking a bit of flour, white wine, and lemon.
To begin with this particular recipe, we have to first prepare a few components. You can cook saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Prepare 2 veal cutlets per person
- Make ready 8 slices (1 packet) parma ham
- Make ready 8 sage leaves
- Make ready Red russet potatoes, cooked and cooled
- Prepare Fresh rosemary
- Take Olive oil
- Take Knob or two of butter
- Get to taste Salt
Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters. I would make this recipe again. * Five stars with additional sage leaves; four stars as is.* An authentic saltimbocca recipe, meaning literally "to jump in mouth," Saltimbocca is an iconic Roman dish traditionally made with veal, prosciutto, and fresh sage leaves cooked in a delicate white wine Veal scallops, or cutlets, are usually cut from the top round, and they should be cut against the grain. 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 veal cutlets with parma ham:
- Double up the veal cutlets. Add a sage leaf on top.
- Double up the parma ham, add on top and secure with a cocktail stick
- Heat a knob of butter in a pan with a little oil and rosemary. Add potatoes and sauté for about 6-8 minutes until slightly brown. Meanwhile, heat more butter and oil in another pan. Cook meat on medium heat for 2-3 minutes each side
- Serve and enjoy 😀
This is an Italian dish that is extremely quick and easy to prepare. The sage leaves are wrapped inside the veal escalopes with a slice of Parma ham and Repeat with the remaining sage leaves and escalopes. Cover the sage leaf with a slice of Parma ham. There are many variations of saltimbocca, some even substitute veal for chicken or pork, but the constant factor is the mouth-watering combination of tender veal scaloppine with prosciutto di Parma and fresh sage. Some use butter, some use olive oil.
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