Italian Recipes Transport yourself to Rome in just one bite with classic Saltimbocca alla Romana! #recipe #shorts October 28, 2024 3 Comments @MatthewCutolo 1 day ago Ingredients: (for two)6 thin veal cutlets (about 4 oz each) 6 slices of prosciutto 6 fresh sage leaves 2 tablespoons olive oil 1/2 cup dry white wine 4 tablespoon butter (2 for searing, 2 for the sauce) Salt and pepper to taste @MatthewCutolo 1 day ago Layer each slice of veal with a slice of prosciutto & a leaf of sage Secure all of the layers with a toothpick Heat the olive oil and half of the butter in a saute pan over medium- high heat Lightly dredge both sides of the veal in flour Add the veal to the pan and cook for about 1-2 minutes until the prosciutto has crisped up and flip After another 1-2 minutes add the white wine and cook until the alcohol evaporates Off the heat swirl in the remaining butter and emulsify to create a smooth and velvety sauce Your saltimbocca is ready to be plated spooning the sauce over the top Buon Appetito! @MatthewCutolo 1 day ago ****don't forget to take the toothpicks out before serving!Write A CommentYou must be logged in to post a comment.
@MatthewCutolo 1 day ago Ingredients: (for two)6 thin veal cutlets (about 4 oz each) 6 slices of prosciutto 6 fresh sage leaves 2 tablespoons olive oil 1/2 cup dry white wine 4 tablespoon butter (2 for searing, 2 for the sauce) Salt and pepper to taste
@MatthewCutolo 1 day ago Layer each slice of veal with a slice of prosciutto & a leaf of sage Secure all of the layers with a toothpick Heat the olive oil and half of the butter in a saute pan over medium- high heat Lightly dredge both sides of the veal in flour Add the veal to the pan and cook for about 1-2 minutes until the prosciutto has crisped up and flip After another 1-2 minutes add the white wine and cook until the alcohol evaporates Off the heat swirl in the remaining butter and emulsify to create a smooth and velvety sauce Your saltimbocca is ready to be plated spooning the sauce over the top Buon Appetito!
3 Comments
Ingredients: (for two)
6 thin veal cutlets (about 4 oz each)
6 slices of prosciutto
6 fresh sage leaves
2 tablespoons olive oil
1/2 cup dry white wine
4 tablespoon butter (2 for searing, 2 for the sauce)
Salt and pepper to taste
Layer each slice of veal with a slice of prosciutto & a leaf of sage
Secure all of the layers with a toothpick
Heat the olive oil and half of the butter in a saute pan over medium- high heat
Lightly dredge both sides of the veal in flour
Add the veal to the pan and cook for about 1-2 minutes until the prosciutto has crisped up and flip
After another 1-2 minutes add the white wine and cook until the alcohol evaporates
Off the heat swirl in the remaining butter and emulsify to create a smooth and velvety sauce
Your saltimbocca is ready to be plated spooning the sauce over the top
Buon Appetito!
****don't forget to take the toothpicks out before serving!