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Saltimbocca alla romana: Italian food Recipe | Sanpellegrino

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Saltimbocca is an Italian dish made of veal wrapped with prosciutto and sage and marinated in wine. Find out the original recipe to make it at home. Home SanpellegrinoItalianSparklingDrinks Taste&Mix-Zestyfood Saltimboccaallaromana Saltimboccaallaromana Saltimboccaallaromana,orchickensaltimbocca?ChancesareyouhavealreadytriedsomevariationofthisItalianrestaurantfavouriteevenifyouhavenotbeentoItaly.ThissaltimboccaallaromanarecipefollowstheauthenticsaltimboccarecipefromRomeandissupereasytofollow,soyouhavenoexcusewhenfriendsorfamilypopover!PerfecttoservewithSanpellegrinoFruitBeveragesanditsdeliciouscitrusyflavours,preparethissaltimboccaallaromanarecipeforacasuallunchwithfriendsoraquickandeasyweeknightdinner. INGREDIENTS 4servings 4x150gvealescalopes 4slicesofprosciuttocrudo 4sageleaves 80gbutter 100gwhitewine 20goliveoil 20mlwater saltandpepper Tags: MeatRecipes LightLunch ORIGINS SaltimboccaallaromanaisadishtypicaloftheLazioregion,inwhichthecityofRomeislocated.Theregionaloriginsofsaltimboccahoweverareunclear;manyfoodexpertsrefertothecityofBresciaasthetrueplaceinwhichthedishoriginated,statingthatitwasonly‘adopted’bytheRomansintotheirculinarycultureasearlyasinthe1800s.Whereveritmayhaveoriginated,saltimboccaiswidelydiffusedinallregionsofItaly,foundeveninneighbouringcountriessuchasGreece! RECIPE Thetraditionalsaltimboccaallaromanarecipealwaysusesveal,prosciutto,sageandwhitewineandbutterforthesauce.VariationsareoftenseenintrattoriaseveninItaly,suchaschickenorporkinplaceofbeef,andothertypesofcuredhamsinsteadofprosciutto.Sometimessaltimboccacomesrolledupandstuffed,ortoppedwithingredientssuchascapers,artichokes,orredonions. Tryourrecipeforsaltimboccaallaromanafirstthenfindoutwhatelseworksforyou,dependingonwhatingredientsarereadilyavailable. PREPARATION 1.Laythevealescalopesonacuttingboard,coverwithclingfilmandpoundwithameatmalletuntiltheyareabout5mmthick.Seasonbothsidesofallvealpieceswithsaltandpepper. 2.Oneachflattenedveal,layasliceofprosciuttoontop,coveringthemeat,thenplace1sageleaf.Piercethroughthemeat,sageandprosciuttowithatoothpicktokeepthelayersinplace. 3.Heatalargepanonmediumheat,add40gofbutteralongwithadrizzleofoil.  5.Placethefillets,plainsidedownonthepanandcookuntilbrownedonthelowerside.Addthewhitewinetothepanandletitevaporatefirstbeforecoveringthepanwithalidtoallowthevealtocookentirely.Removefrompanandplate. 6.Addtherestofthebuttertothepanalongwiththewatertodeglazeandsimmeruntilyougetarich,glossysauce.Drizzleoverthecookedvealtoserve. INTERESTINGFACTS Thename“saltimbocca”comesfromsaltareinbocca,meaningtojumpintoyourmouth–it’ssoappetisingthatitwillleapintoyourmouth!Itsaysitall,saltimboccaallaromanaisacrowd-pleasingdishthatisboundtobecomeafavouriteamongfriendsandfamily. Tastyideas MixersTonicaOakwood Adry,intensetonicwater,SanpellegrinoTonicaOakwoodfeaturesoakextract,givingitatasteneverfoundbeforeinatonicandlendingitpleasantbitternotes. DiscoverMore SanpellegrinoBlood&Sand Withitspleasantlybitternotesandgreatpersistence,theAmericanococktailexudesthescentoftheMediterranean. DiscoverMore Bombettapugliese Withjustafewingredientsthesedelicious"littlebombs"aresimplicityatitsbest:meatrollsstuffedwithmeltedcheeseandpancetta.Findouthowtomakethem! DiscoverMore

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