SALTIMBOCCA ALLA ROMANA
Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth' - so you can be confident that it will taste great and the people you cook it for won't be able to eat it fast enough.
Provided by Anna Jones
Categories Mains Jamie Magazine Beef Italian Quick fixes One-pan recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
- Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
- When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
- Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
- Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.
Nutrition Facts : Calories 370 calories, Fat 20.4 g fat, SaturatedFat 8.5 g saturated fat, Protein 42.3 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SALTIMBOCCA
Saltimbocca is a typical Italian dish of Roman cuisine that's popular throughout Southern Europe, and is made with veal garnished with cured ham, sage, and often capers.
Provided by Renards Gourmets
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Sprinkle the flour on a large plate.
- Arrange the veal on a large cutting board, and place a piece of ham, slightly smaller than the veal, onto each slice.
- Place a sage leaf in the center, and secure it to the meats with a toothpick.
- Lightly coat each saltimbocca with flour, tapping to remove any excess.
- Heat 1 tablespoon of butter and all of the olive oil in a large Dutch oven over a medium heat.
- Fry the meat for about 40 seconds, until it begins to brown, then add the white wine.
- Simmer for about 1 minute over medium-low heat, shaking the pan, and making sure the sauce coats the surface of the meat.
- Remove the saltimbocca from the pan, leaving behind the juices, and place into a serving dish.
- Season with salt and pepper.
- Add the remaining butter to the pot and let the sauce thicken for a few seconds, until it forms a cream.
- Serve immediately garnished with capers (optional).
Nutrition Facts : ServingSize 1 piece, Calories 85 kcal, Carbohydrate 1 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 41 mg, Fiber 1 g, Sugar 1 g
SALTIMBOCCA ALLA ROMANA
There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.
Provided by CHRISSYG
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound veal between sheets of waxed paper until thin and even.
- Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
- Heat frying pan to hot, but not smoking, add butter and olive oil.
- Sauté veal on the side without the prosciutto approx 3 minutes.
- Turn and sauté the other side another 3 minutes.
- Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
- Cook one minute on high, check seasoning and add salt and pepper to taste.
- Return the veal to the pan to re-warm.
- Serve and enjoy.
Nutrition Facts : Calories 201.8, Fat 9.9, SaturatedFat 3.7, Cholesterol 96.1, Sodium 127, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 24.1
SALTIMBOCCA ALLA ROMANA
Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
- In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
- Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.
SALTIMBOCCA ALLA ROMANA
Steps:
- Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
VEAL SALTIMBOCCA (SALTIMBOCCA ALLA ROMANA)
Provided by Gianni Scappin
Categories Sauté Dinner Meat Veal Prosciutto Sage Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness. Repeat with the remaining veal. Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere. Lightly dust the prosciutto side of each piece of veal with a small amount of flour.
- 2. In a large sauté pan over moderately high heat, warm the olive oil. Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side. Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm.
- 3. Remove any excess oil from the pan and deglaze the pan with the stock or broth. Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes. Return the meat to the pan and continue cooking to heat through as needed, about 1 minute. Serve the meat with the sauce spooned over top.
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- On a wooden board with a meat mallet, rolling pin or even frying pan, gently pound the veal cutlets (scallops) until thin.
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- Lightly pound the veal with a meat tenderizer. Top each with 1 prosciutto slice and 2 sage leaves attaching them with toothpicks.
- Melt 2 Tbsp. butter in large skillet over high heat until foaming. Working in batches cook the saltimbocca in a single layer, prosciutto side down for around 2 minutes. Carefully turn the veal over and cook for another 2 minutes. Add more butter as needed while cooking. Serve immediately.
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- Dredge the cutlets: Place veal cutlets in a large Ziplock bag (or bowl), then add flour, salt, and pepper. Seal, then shake to thoroughly coat.
- Assemble the cutlets: Place one piece of prosciutto on top of a veal cutlet. Add two sage leaves, then secure each to the veal with 2 toothpicks. Carefully turn the veal over, then place a second piece of prosciutto on the back. Secure with a third toothpick. Set aside and repeat with remaining cutlets.
- To cook: Heat olive oil and 2 Tbsp butter in a large skillet over medium-high heat. When hot, add two veal cutlets, sage side down. Cook 2 minutes, then carefully flip. Cook 1 minute more, until prosciutto is crispy and veal has reached an internal temperature of 145F. (Okay to remove a few degrees lower, as the veal will continue to cook and rise in temperature as it rests.) Transfer to a plate, then repeat with remaining veal cutlets.
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