Tag: Saltimbocca

Saltimbocca Roman recipe – Italian cuisine – Italian Cuisine

Ingredients

8 slices of veal
4 slices of raw ham
butter
sage
dry white wine
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the Roman saltimbocca recipe, flatten the veal slices. In the center of each place half a slice of ham and a sage leaf on it. Secure the meat, ham and sage together, skewering them with a toothpick. In a pan, heat 40 g of butter and when it is bubbly put the "saltimbocca" in a layer. Brown them on a high flame, on both sides, then salt and drizzle with about a quarter of a glass of wine.

Let it evaporate, thus completing the cooking (5-6 'will be enough). Drain the meat, put it on a plate and keep it warm. Bring the cooking primer over the heat and dilute it with a ladle of hot water, letting it simmer for a minute; pour the sauce over the saltimbocca and serve. If desired, accompanied with peas or other vegetables with butter.

Saltimbocca recipe from coregone – La Cucina Italiana – Italian Cuisine

Ingredients

6 portion whitefish
12 slices of bacon
12 sage leaves
extra virgin olive oil
wild herbs or spinach

Duration: 40 min

Level: Easy

Dose: 6 people

For the recipe of whitefish saltimbocca, fillet and peel the fish (if you have larger whitefish, use three, and cut the fillets in half). Cover them with a slice of bacon, then with a sage leaf and stop everything with a stick. Cook them by placing them on the side of the bacon, in a hot pan with a little oil. When the bacon has made a little crust, turn the skewer gently and finish cooking also on the other side. The saltimbocca are ready when the fish changes color. Serve them with blanched wild herbs.
Recipe by Paola Olivieri

Saltimbocca alla Norma Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g veal slices
1 pcs eggplant
4 pcs coppery tomatoes
ricotta salata
mint
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of saltimbocca alla Norma, wash the aubergine and cut it into thin slices (3-4 mm). Cook them on a hot plate for 2 minutes per side. Blanch the tomatoes and peel them, then cut them into quarters, remove the seeds and reduce the diced fillets. Season with oil, salt and chopped mint. Beat the veal slices, thin them, and cook them in a pan with a thin layer of oil for 1 minute on each side. Serve with grilled aubergines, seasoned tomatoes and complete with grated salted ricotta.