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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.

 
Saltimbocca alla Romana

Information

Main Ingredient Veal
Preparation Time 5-15 minutes
Cooking Time Less than 30 mins
Course Main: Meat
Recipe Serves 4
Recipe Type Italian
My favourite restaurant in Rome is Checchino dal 1887 in the Testaccio region, home of the quinto quarto: offal. Checcino is always packed with people, mostly Romans and a healthy dose of in-the-know tourists.
This is their recipe for the Saltimbocca alla Romana, one of those dishes which have become completely international.
Ingredients
8 slices of veal 80 grams of finely sliced Parma ham Fresh sage leaves, one or two for each slice Flour for dusting 50 grams of salted butter 160ml dry white wine (the flavour is important here so do not use cheap wine) salt and freshly ground pepper
Method

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.  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

Shopping Tips
The best veal that I have bought in Malta is the milk-fed, well-raired Dutch kind from Zammeats: http://www.facebook.com/zammeats
 

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Fabio
September 20, 2010
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PROSIT!!!
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

Mona's reply

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 :)

 
 
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