THE Roman saltimbocca they are a great classic of the capital’s notable gastronomic tradition, a symbolic dish like the pajata with rigatoni or of chicken with sweet pepper. It is a second course rich in flavours, with slices of ham and sage leaves topping the very delicate veal escalopes, to be soaked in Marsala wine.
How to make Roman saltimbocca
The exquisite ones Roman saltimbocca they are not only excellent, but also easy to prepare. They are made by thinning the slices of meat with a meat mallet and then covering them with a slice of ham and a sage leaf, securing everything with a toothpick. Here are the steps to cook i Roman saltimbocca.
For the recipe saltimbocca of scallops with fennel, mandarin and dill, heat a saucepan with 1 tablespoon of oil and fry the coarsely chopped shallot over low heat for 2-3 minutes. Cleanse the fennel and the potato and slice them finely; add half the fennel and the potato to the sautéed shallot, add salt and continue cooking for a couple of minutes. Add then 250 g of hot water and cook for another 20 minutes; at the end blend everything, seasoning with a grind of pepper. Cleanse the scallops, detaching them from the shell and keeping the coral aside. Wash and dry the shells well. Place a small sage leaf on each slice of cured ham folded in half lengthwise, then wrap the scallops in it. Brown in a pan with a knob of butter the remaining fennel slices, for a couple of minutes on each side. Remove the fennel, add another small knob of butter and cook the scallops in the same pan for 1 minute per side, then also brown the coral for about ten seconds. Peel the tangerines, divide them into wedges and remove the cuticles. Distribute 1 generous spoonful of fennel sauce in each shell and place the scallop saltimbocca on top. Garnish with a slice of fennel, coral and 1 mandarin wedge, complete with dill leaves, a sprinkle of pepper, salt flakes and serve.
Recipe: Giovanni Rota, Photo: Claudio Tajoli, Styling: Fabio Finazzi
To prepare saltimbocca alla romana, beat the slices of meat lightly and cover each with a slice of ham and 2 sage leaves. stops ham and sage with two sticks and fry the saltimbocca in a pan with abundant foamy butter for about 4 minutes.
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