This traditional Roman veal dish is quick, flavourful and simple and will look impressive on any table. From GialloZafferano, Italy’s #1 food website.
+++
Hi everyone and welcome to the GialloZafferano kitchen. 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. Let’s see what we’ll need.
• 8 slices of veal rump (each slice at about 2 ½ to 3 oz )
• 8 large sage leaves
• Salt and pepper • 8 slices of parma ham
• Just under a cup of dry white wine and
• 3 and a half tbsp of butter
Let’s see how to make it.
First of all, prepare the veal slices. Take a piece of parchment paper and place a slice of veal on top. Fold over the paper, and beat the slice to make it as thin as possible.
Now take the well pressed and very thin veal, and top it with a slice of parma ham covering the veal entirely. If you want a more elegant and precise presentation, you can cut away any protruding bits of veal to make a more evenly shaped slice, but of course you can leave them on as well. Lay your slice of parma ham on top, then take a sage leaf and fix it to the centre of the slice with a toothpick like this.
Now it’s time to cook the Saltimbocca. Take the largest pan you have and try to cook 4 at a time. Melt into the bottom half of the butter and when it begins to bubble you’re ready begin to cook the Saltimbocca. Let it cook until golden on both sides over a medium-high heat.
Turn over the slices of Saltimbocca which at this point are cooked on both sides and add half of the white wine to the pan. When the wine is completely evaporated, turn them, add pepper take the slices out, and keep them warm while you cook the other 4 in exactly the same way.
It takes about 10 to 12 minutes to cook our Saltimbocca. Remember to serve it with the liquid left in the bottom of the pan poured over the top. Buon Appetito from Sonia at GialloZafferano and see you next video recipe.