Saltimbocca alla romana: veal in the roman way! (-51weeks)


Recipe 104:I love veal and this is one of the meat dishes i love the most, so it needed to stay in my Birthday dinner menu. It’s a bit expensive in London to buy veal but is really something you need to try.

Ingredients: if you don’t cook this dish alone but you will serve it with a starter or something else, i would suggest you to calculate about 100gr of veal for each one of you, a packet of fresh sage, a packet of parma ham (around 10 slices), oil, butter, a bit of white wine, salt and pepper. And don’t forget the toothpick!

In first place you will need to prepare the meat: cut it in little pieces and put some parma ham and sage on top. All this will be fixed by the toothpick.

In a pan put some oil and butter and the meat. When this starts to fried a bit, add some white wine and wait. In the meantime i prepare some poteto in the oven and some pies with onion.

Turn the pieces of meat when they start to be colorful and put some salt and pepper just to add more taste. Now you are ready to serve them.

This recipe as well is super easy to do… so are you starting it?

PS. Mamy i saltimbocca non si battono, belli croccanti e saporiti. Io c’ho messo il prosciutto crudo invece dello speack perche nei supermercati non si trova facile, ma con lo speck magari sarebbe stato pure meglio.Invece Francesca mi ha aiutato cone le patate: in due secondi me le ha pulite tagliate e messe a forno!!! se non ci fosse lei bisognerebbe inventarla.

Saltimbocca alla Romana

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