Region: Lazio

How To Prepare Perfect ROMAN SALTIMBOCCA



This is traditional recipe from Roman Foods Culture.



Serves 1

Preparation and cooking tim: 20min




2 slices/100g (3½oz) veal sirloin

4 fresh sage leaves

4 slices of prosciutto

1 tbsp flour to dust the veal

1 tbsp extra virgin olive oil

75ml (2½fl oz) white wine




1 Wrap the veal between cling film (plastic wrap) and bash lightly with a meat hammer or rolling pin until 5mm (¼in) thick.

Remove the cling film, lay a sage leaf on top of each piece of veal and cover in a slice of prosciutto.

2 Repeat the same on the other side of each piece of veal, and then very lightly flour both sides.

3 Heat the oil in a frying pan and brown the meat, two minutes each side.

4 Add the wine, deglaze/sauté for one minute then serve.




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