Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, saltimbocca alla romana. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Saltimbocca alla Romana is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Saltimbocca alla Romana is something which I’ve loved my entire life. They’re fine and they look wonderful.
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. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
To get started with this recipe, we must first prepare a few ingredients. You can cook saltimbocca alla romana using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Saltimbocca alla Romana:
- Prepare 1 dozen sage leaf
- Make ready 2 veal cutlets
- Make ready 20 pole beans
- Get 300 grams pasta
- Take 100 ml dry white wine
- Take 1 1/2 tbsp butter
- Take 1 dash salt & pepper
- Get 1 dash sugar
- Prepare 4 slice Parma ham
Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. Saltimbocca alla romana, or chicken saltimbocca? Chances are you have already tried some variation of this Italian restaurant favourite even if you have not been to Italy.
Instructions to make Saltimbocca alla Romana:
- Prepare the curlets first with salt and pepper. Pin the ham and two sage leafs on the top side of the curlets with a toothpick
- Cook thr beans al dente in salted water and rinse under cold water afterwards.
- Wrap a slice of ham around a one half of the beans to form a bundle.
- Roast the curlets and the bean bundles in a pan with butter. A thin curlet should take about 1-2min on both sides.
- Keep the beans and curlets warm in the oven at 80° C.
- Take the used pan and add the wine. Boil it away a bit and at more butter while stirring. You should get a creamy Jus which is seasoned with salt, pepper and sugar (against acidity of the wine).
However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca. Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. The Saltimbocca Alla Romana recipe out of our category Veal! Saltimbocca Alla Romana - Italian classic and quick dish.
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