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← Bavette al tonno alla romana/ Баветте с тунцом по-римски. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Saltimbocca alla Romana is a classic dish thought to have originated from Brescia.
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Ingredients requirements - Saltimbocca alla Romana with a twist ;):
- Take 400 g - lean pork steaks
- Require 60 g for Parma ham
- You need - Few cubes of melting cheese i.e. mild cheddar
- Get leaves for Few fresh sage
- Provide 50 g of butter
- Need Splash of white wine
- Give 50 g Plain flour
- Get Black pepper
- Need Pinch for salt
- Require Tbsp extravergin olive oil
- Require of You will need a few cocktail sticks for this recipe!
If you want a more elegant and precise presentation, you can cut away any. Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that's what it was called on my father's menu, so I am sticking with it.
Saltimbocca alla Romana with a twist ;) steps:
- Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer.
- Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!
- In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!
- When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered.
- In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced.
- Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!
Rachel completes her European tour with a trip to Barcelona. Later, he shares his recipe for a classic Thai curry. Saltimbocca alla romana, or chicken saltimbocca? Wrap a piece of prosciutto around each veal cutlet and pound in lightly with a meat pounder — this will ensure that the prosciutto doesn't come off the veal while cooking. Featured in: This Old-School Veal Saltimbocca Is Worth Mastering.
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