Italian · Beef

Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Cuisine: Italian
Ingredients: 600 g Thin veal escalopes; 120 g Prosciutto; 8 Fresh sage leaves; 30 g Plain flour; 60 g Butter; 20 ml Olive oil; 150 ml Dry white wine; 1 g Ground black pepper; 900 g Potatoes; 120 ml Milk; 8 g Salt; 1.5 litres Water

Servings

Ingredients

Thin veal escalopes600 g
Prosciutto120 g
Fresh sage leaves8
Plain flour30 g
Butter60 g
Olive oil20 ml
Dry white wine150 ml
Ground black pepper1 g
Potatoes900 g
Milk120 ml
Salt8 g
Water1 ½ litres

Original recipe serves about 4.

Method

1
Put the potatoes in a saucepan with the water and salt. Bring to a boil and simmer for 15–20 minutes until tender. Drain and mash with the milk and 30 g butter; cover to keep warm.
2
Flatten the veal between sheets of baking paper to approximately 5 mm thick. Cut into eight pieces. Place one sage leaf and an equal share of prosciutto on each piece and secure with a wooden cocktail stick. Lightly dust only the bare undersides with flour and pepper.
3
Heat the oil and 20 g butter in a large frying pan. Cook the veal in batches, bare side down first, for about 2 minutes per side, until it reaches 63°C. Transfer to a warm plate and rest for 3 minutes.
4
Add the wine to the pan and boil for 2 minutes, scraping up the browned juices. Swirl in the remaining 10 g butter. Remove the cocktail sticks and serve the veal and sauce with the mashed potatoes.

Recipe source: TheMealDB