Saltimbocca alla romana
If you are craving a taste of Italy, then this Saltimbocca alla romana recipe is for you. Saltimbocca is a classic Italian dish that consists of veal or chicken wrapped in prosciutto and sage leaves. The name “saltimbocca” translates to “jump in the mouth,” and it’s easy to see why. With each bite, you’ll experience a burst of flavor that will transport you to the streets of Rome.
Ingredients:
- 4 veal or chicken cutlets
- 8 slices of prosciutto
- 8 fresh sage leaves
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions:
- Place a sage leaf on top of each veal or chicken cutlet.
- Wrap 2 slices of prosciutto around each cutlet, securing the sage leaf.
- Dust the saltimbocca with flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the saltimbocca to the skillet and cook until browned on both sides, about 2-3 minutes per side.
- Remove the saltimbocca from the skillet and set aside.
- Add the white wine to the skillet and cook until reduced by half.
- Add the chicken broth and season with salt and pepper.
- Return the saltimbocca to the skillet and simmer for an additional 2-3 minutes.
- Serve hot with a side of pasta or vegetables.
How to prepare:
To prepare this delicious saltimbocca alla romana, start by gathering all the necessary ingredients. Make sure you have veal or chicken cutlets, prosciutto slices, fresh sage leaves, all-purpose flour, olive oil, white wine, chicken broth, salt, and pepper. Once you have everything ready, it’s time to start cooking.
Begin by placing a sage leaf on top of each veal or chicken cutlet. Then, wrap two slices of prosciutto around each cutlet, making sure to secure the sage leaf. Dust the saltimbocca with flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the saltimbocca to the skillet and cook until browned on both sides, which should take about 2-3 minutes per side. Once cooked, remove the saltimbocca from the skillet and set them aside.
In the same skillet, add the white wine and let it cook until reduced by half. Then, pour in the chicken broth and season with salt and pepper. Return the saltimbocca to the skillet and let them simmer for an additional 2-3 minutes.
Once the saltimbocca are ready, serve them hot with a side of pasta or vegetables. The combination of the tender veal or chicken, the salty prosciutto, and the aromatic sage leaves creates a harmonious flavor that will delight your taste buds.
Preparation time: 30 minutes
Servings: 4
Nutrition Facts:
Calories: 315, Fat: 15g, Carbohydrates: 8g, Protein: 35g
Tips:
- For a twist on the classic recipe, you can use chicken cutlets instead of veal.
- If you don’t have prosciutto, you can substitute it with bacon.
- Feel free to add some grated Parmesan cheese on top of the saltimbocca before serving.
FAQs:
Q: Can I make saltimbocca ahead of time?
A: Yes, you can prepare the saltimbocca ahead of time and store them in the refrigerator until ready to cook. Just make sure to wrap them tightly in plastic wrap to prevent any air from getting in.
Q: Can I freeze saltimbocca?
A: Yes, you can freeze the prepared saltimbocca. Place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to cook, allow them to thaw in the refrigerator before following the cooking instructions.
Q: What can I serve with saltimbocca?
A: Saltimbocca pairs well with a variety of sides, such as pasta, roasted vegetables, or a fresh salad.
So, if you’re looking to impress your guests or simply treat yourself to a taste of Italy, give this saltimbocca alla romana recipe a try. You won’t be disappointed!
