Saturday 16 June 2007
Recipe: Saltimbocca alla romana
The blend of flavours in this dish is superb!
Ingredients: 4 Veal Scaloppine, beaten thinly; 4 large Sage leaves; 4 slices of Prosciutto Crudo (dolce, if you can get it); 60g Butter; Salt & Pepper; half a glass of Dry White Wine.
1. On each of the Scaloppine place a Sage leaf, and on top of that a slice of Prosciutto. Using two wooden toothpicks for each Saltimbocca, skewer the Veal and the Prosciutto together(sandwiching the Sage in between), so that you can turn each Saltimbocca whilst cooking without the whole thing falling apart.
2. Melt the Butter in a heavy frying pan, over medium heat. Place the Saltimbocca in the pan, making sure they don't overlap, and fry for approximately two minutes on each side, or until done. Season lightly with Salt & Pepper (but be careful with the salt as the Prosciutto is already quite salty).
3. Once the Saltimbocca are done, remove them to heated serving plates. Add the Wine to the pan and, over high heat, scrape all of the cooking juices and the residue from the base of the pan together to make a sauce which you should then spoon over the individual Saltimbocca before serving.