Veal Saltimbocca alla Romana - Recipes from Italy

Saltimbocca translates from Italian as 'jump in the mouth' and it really couldn't have a better name. They are so good and greedy that they can ... Skiptocontent VealSaltimboccaallaRomanaisoneofthemostfamousspecialtiesoftraditionalLaziocuisine.Thisrecipeis,togetherwithSpaghettiallaCarbonaraandpastaall’Amatriciana,oneofthesymbolsofRomancuisineintheworld. Thinslicesofveal,cutintosmallsizes,garnishedwithasliceofprosciuttoandasageleaf.Averysimple,deliciousandtastyrecipe. VealSaltimboccaisanItalianmeatrecipe,readyinafewminutesandveryeasytomake.YoucandelightyourguestswithasucculenttastytraditionalItaliandishwithoutspendingtoomuchtimeinthekitchen! Asasidedishforvealsaltimboccaallaromanayoucanchooseafreshsaladwithseasonalvegetablesforalighterdinner.ButsurelytheidealmatchforVealSaltimboccaaretheexquisiteArtichokesallaRomanaorBakedPotatoFanswithHerbButter. Youhavetotrythisterrificrecipe!Followourdirectionsandenjoy! TryotherItalianmeatrecipes: FriedItalianMeatballsRecipe OssobucowithGremolataMilaneseRecipe ItalianVealStewwithPotatoes ItalianStuffedArtichokes ChickenCacciatoreRecipe|PolloallaCacciatora HowtoMakeVealSalimboccaallaRomana PrepTime:15Min CookTime:5Min Yelds:6 Ingredients 6slicesvealscallops  6slicesprosciuttocrudo(Parmaham) 6freshsageleaves 1tablespoonofoliveoil 3tablespoonsofbutter 1/3cupofdrywhitewine 1/4cupofallpurposefloor saltandpeppertotaste Directions Step1)–Placethevealslicesonacuttingboard,andbeatthemlightlytomakethethicknessuniformandthemeatmoretender. Step2)–Covereachsliceofvealwithasliceofprosciutto.Arrangethehaminsuchawaythatitcoversthewholevealslice. Step3)–Addasageleafinthecenter.Fixittothevealandprosciuttowithatoothpick. Step4)–Nowflourtheslicesonlyonthesidewithouttheham.Placetheflouredslicesonaplateandsetaside. Step5)–Putoilandbutterinafryingpanandheatoverlowheat.Whenthebutterhascompletelymelted,raisetheheatalittleandaddthesliceswiththehamandthesagesideup. Step6)–Cookovermediumheatforaboutoneminute,untilitstartstofrythenaddthewhitewine.Letitsimmerforaminuteovermedium-highheat.Donotturntheslicesbutwithaspoonpouralittlesauceonthetop. Step7)–Nowplacethevealslicesinaservingdishwithsaltandpeppertotaste,butinmoderationbecausetheParmahamisverytasty.Addanotherteaspoonofbuttertothefryingpantocreateacreamycookingsauceinafewseconds.ServeVealSaltimboccahotwithitssauce. Storage EatVealSaltimboccaallaRomanastillhot,justremovedfromthepan.Donotfreeze. Ifyouhavevealsaltimboccaleftovers,youcankeepthemcoveredfor1dayintherefrigerator.Youcanheatthemwithadropofwaterinapanforoneminute. Theywillbealittleharderanddrierbutstilltasty. Whatdoes“Saltimbocca”means? SaltimboccatranslatesfromItalianas‘jumpinthemouth’anditreallycouldn’thaveabettername. Theyaresogoodandgreedythattheycanbeeatenquicklyasifthey“jumped”inyourmouthsbythemselves! TipsandTrickstoMakethePerfectVealSaltimboccaRecipe VealSaltimboccaallaRomanaisareallysimpleandquick-to-makerecipe. Anyway,it’snecessarytofollowsomeimportantprecautionsforagoodresult.Let’sseesomeofthem. WhatKindofMeatforVealSaltimboccaallaRomana? Firstchoosethin(about¼inchthick)andhigh-qualityvealslices.Theperfectcutisvealcutlet.Ofcourse,youaregoingtohavetopoundthemfirst.Thisnotonlytenderizesthemeatbutalsocreatesaneventhicknessthatwillhelpcookthemeatevenly. AboutProsciuttocrudoorParmaham:itmustbethinlyslicedandsoft,nottooseasonedbecauseitwouldbecometoosaltywhencooked.Thehammustnotbetoolean.Duringcooking,thefatmeltsandmakesthemeatmoretender. Youcanuseothertypesofmeatsuchaschicken,porkorbeef.ButbewarethattheauthenticItalianrecipeofVealSaltimboccaonlywantsslicesofveal.Alltheothersarevariationsofthetraditionalrecipe. HowtoFlourVealSaltimboccaallaRomana Theoriginalrecipedoesnotincludetheuseofflour.Overtheyears,however,somebegantofloursaltimbocca,andthisversionlikedalot.Somuchthatithascomedowntothepresentday. Manyhoweverflourbothsides,creatingacrispycrustonthesideofthehamaswell.Thiswayyouriskburningthesageandthehamalsobecomestoodryandsavory. Theflourisusedtomakethesaucealittlethicker.BettertoflourtheSaltimboccaonlyonthesidewithouthamandnotturnthemduringthecooking.Thiswillmakethebasecrunchybutthetopwillremainsoftandjuicy. TipsforCookingVealSalsimbocca ThesecrettomakingsoftandjuicyVealSaltimboccaallaRomanalikethoseofthebestrestaurantsinRome,istheveryshortcookingtime.Assoonasthesliceshavefadedwiththewine,theyarereadyandshouldbesetasideimmediately. Instead,leavethecookingsauceforanextraminuteinthefryingpantobecomecreamier.Cookingmustbeamaximumof5minutesintotalandonlyontheflouredsideasweexplainedinthepreviousparagraph. VealSaltimboccaallaRomana:History ManysaythatVealSaltimboccawereborninBrescia,atownofLombardy. Indeed,foritsingredients,thisrecipeseemstobeadishfromnorthernItaly.Aboveall,butterwaspracticallyunknowninthesouthinancienttimes,aswasParmaham.Thebutter-sagecombinationisalsotypicalofmanytraditionalnorthernrecipes. FromBresciaitseemsthattheVealSaltimboccaspreadtomanyareasofItaly,alsoreachingforeigncountries,suchasSwitzerland,SpainandGreeceinthelate19thcentury. InRometheyspreadmore,soastoobtainpaternity. Agreatculinarycritic,PellegrinoArtusi,saysthatVealSaltimboccawerepreparedsincetheendofthenineteenthcenturyinRomeinthefamousrestaurant“LeVenete”. ThiswasthefirstRomantrattoriatoofferVealSaltimboccabutobviouslynotthelast!Eventoday,SaltimboccaallaRomanaareservedinthebestrestaurantsofRomeandareabsolutelyconsideredaRomandish. LeaveaCommentCancelreplyCommentName Email Website Savemyname,email,andwebsiteinthisbrowserforthenexttimeIcomment. 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