Saltimbocca alla romana
Italian cuisine is known for its rich flavors, vibrant colors and aromatic spices. One such classic Italian recipe that has been loved worldwide is Saltimbocca alla romana. It is a melt-in-the-mouth dish that combines the flavors of tender veal, crispy prosciutto, and flavorful sage leaves. This dish is one of the most loved and famous dishes in Rome, and is a must-try when you visit Italy.
Saltimbocca alla romana, which translates to ‘jump in the mouth’, is a dish that originated in Rome in the early 18th century. It is a classic dish that has been served at numerous weddings and dinners in Italy, and is still popular today. This dish is made with few ingredients, but each one plays its own important role in the deliciously balanced flavors of the final outcome.
The main ingredient in saltimbocca alla romana is veal. This is a young beef, usually from a calf that is raised on a grain-fed diet to produce tender meat. The veal is pounded thin, marinated in a combination of garlic and wine, and then coated with a layer of flour. Then, thin slices of prosciutto are added to the top of the meat, followed by fresh sage leaves. The meat is then rolled up tightly and secured with a toothpick, forming an attractive and appetizing package that looks as good as it tastes.
The dish is then sautéed in a pan with butter and olive oil until the meat is golden brown and crispy on the outside, and tender and juicy on the inside. The prosciutto and sage infuse the meat with their distinct flavors, while the garlic and wine marinate the meat and add a depth of flavor.
Saltimbocca alla romana is served hot, and is usually accompanied by a side of fresh vegetables, such as green beans or spinach, and a flavorful pasta, such as spaghetti or fettuccini. This dish pairs perfectly with a glass of Italian red wine, such as Chianti or Montepulciano.
In conclusion, Saltimbocca alla romana is a classic Italian dish that has been loved for centuries by countless people around the world. It is a perfect example of Italian cuisine, combining simple ingredients in a way that elevates the flavor and creates a taste that is both memorable and satisfying. If you are looking for a delicious and comforting meal that will transport you to the heart of Rome, then look no further than Saltimbocca alla romana.
Ingredients:
-4 veal cutlets (pounded thin) -4 slices of prosciutto -4 fresh sage leaves -2 tablespoons of butter -1 cup of white wine -1 cup of chicken broth -2 tablespoons of freshly squeezed lemon juice -1/4 cup of all-purpose flour -Salt and pepper to taste
Directions:
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Season the veal cutlets with salt and pepper, then dredge them lightly in flour.
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Heat a large skillet over medium-high heat and add the butter. Once melted and slightly bubbling, add the veal cutlets to the skillet and cook for about 2-3 minutes per side, or until golden brown.
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While the cutlets are cooking, place a slice of prosciutto and a fresh sage leaf on top of each cutlet. Once the cutlets are cooked, remove them from the skillet and set them aside on a plate.
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In the same skillet, add the white wine, chicken broth, and lemon juice. Stir the mixture well and let it cook for about 5-10 minutes, or until the liquid has reduced by half.
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Once the sauce has thickened, add the veal cutlets back into the skillet with the prosciutto and sage side facing up.
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Cover the skillet with a lid and let cook for another 5 minutes, or until the veal is cooked through and the flavors have melded together.
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Serve immediately, spooning the sauce from the skillet over the veal cutlets. Enjoy!