Saltimbocca alla Romana
So quick to produce and so yummy if you use the best ingredients: Mona Farrugia finds the quickest, best and most authentic recipe for Saltimbocca alla Romana in one of her favourite Rome restaurants.
This is their recipe for the Saltimbocca alla Romana, one of those dishes which have become completely international.
Pound the veal escalopes into thin slices by placing them on a flat surface and bashing them with the pads of your bunched up fists. You need them thin but not sieve-like.Â Place half a slice of Parma ham and a sage leaf in the middle of each escalope, fold the escalope around the them and hold together with a toothpick or two.
Melt the butter in a frying pan over high heat and add the veal. Cook quickly on both sides, add the wine and allow it to evaporate. Reduce the heat, cover the pan with a lid or some foil, and simmer for a few minutes. Turn off and when ready to serve, remove the lid and do so, remembering to remove the tootpicks before you do.
This recipe is part of an article about Rome in FM: the fashion glossy distributed with The Sunday Times
September 20, 2010
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This is the first time I found a real italian recipe on a foreign website.
We could discuss on using Parma ham instead of the local mountain ham, but just for fun.
By the way the name of the restaurant is Checchino
Thank you so much Fabio.
Also for the correction: duly fixed. Now I must return to check if they're still as good as they ever were :)