Italian Saltimbocca romana Recipe

[RecipesSpirita.xlsm]DataItalian!

Italian Saltimbocca romana

  • 2 sage leaves, fresh or
  • 2 pound to 2 1/2 veal fillet
  • 1/2 teaspoon dried leaf sage, *
  • all purpose flour
  • garlic, very tiny bit
  • 2/3 cup butter; fresh creamery
  • 4 parsley sprigs, leaves only
  • melted
  • 2 tablespoon white italian truffles
  • salt
  • shaved (or more)
  • pepper
  • 1/2 cup white frascati, or other
  • 4 sl fontina cheese, very thin
  • dry white wine
  • 8 sl proscuitto, thin
  • 2 cup small peas (1# can)
  • Cut the veal into 8 slices. Place the slices between sheets of wax paper and pound thin. Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.) Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat. Add the little bundles and saute for 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes. Dice the remaining slices of prosciutto. Place peas in a small pan and heat. Drain. Add diced prosciutto and the reserved tablespoon of butter. Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas. Drink the rest of the Frascati. *NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using. For this dish do not use ground sage. This is from “LEONE’S ITALIAN COOKBOOK.”
  • Cut the veal into 8 slices.
  • Place the slices between sheets of wax paper and pound thin.
  • Sprinkle with four on one side only.
  • Place half of the slices, floured sides down, on a working board.
  • Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper.
  • Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them.
  • Add half a leaf of the sage.
  • Chop garlic and parsley together and divide the mixture among the 4 veal slices.
  • Arrange the shaved truffles on top.
  • (Use more truffles if you wish.)
  • Add the remaining veal slices, floured sides up.
  • Press the edges together with a knife handle.
  • Spoon more of the butter over.
  • Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
  • Add the little bundles and saute for 5 minutes, until brown.
  • Turn, cook for 3 minutes longer, and baste.
  • Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes.
  • Dice the remaining slices of prosciutto.
  • Place peas in a small pan and heat.
  • Drain.
  • Add diced prosciutto and the reserved tablespoon of butter.
  • Season with salt and pepper to taste.
  • Heat for a few minutes.
  • Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas.
  • Drink the rest of the Frascati.
  • *NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using.
  • For this dish do not use ground sage.
  • This is from “LEONE’S ITALIAN COOKBOOK.
  • More Italian Recipes with keyword saltimbocca

    • Italian Saltimbocca Recipe
      Ingredients: METHOD:
    • Italian Saltimbocca romana Recipe
      Ingredients: 2 sage leaves, fresh or, 2 pound to 2 1/2 veal fillet, 1/2 teaspoon dried leaf sage, *, all purpose flour, garlic, very tiny bit, 2/3 cup butter; fresh creamery, 4 parsley sprigs, leaves only, melted, 2 tablespoon white italian truffles, salt, shaved (or more), pepper, 1/2 cup white frascati, or other, 4 sl fontina cheese, very thin, dry white wine, 8 sl proscuitto, thin, 2 cup small