2011年4月14日 · Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that’s what it was called on my father’s menu, so I am sticking with it. This is a great dish to serve for company. Plate it over some sautèed spinach and it will make quite an impression.

2014年6月21日 · It is one of the most brilliant Italian dishes ever created. ‘Veal Saltimbocca alla Romana’ in particular holds a special place in the Roman dining experience and is often referred to as the quintessential king of Roman ‘secondi’ or entrees as we would call it in America.

Try this Veal Romano recipe, or contribute your own. Still searching for what to cook ? Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick.

In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well. To serve, place the veal in the center of each plate. Spoon some of the tomato mixture on top of the veal. Garnish with parsley.

The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine.

2021年10月15日 · Saltimbocca “jump in the mouth” alla Romana is a Cucina Romana classic main course. Quick to make and even quicker to eat, it is sure to be a crowd pleaser. Lightly pound the veal with a meat tenderizer. Top each with 1 prosciutto slice and 2 sage leaves attaching them with toothpicks.

2020年1月28日 · Saltimbocca alla Romana is a delicious Italian Veal Recipe. Slices of tender meat topped with a slice of prosciutto & a sage leaf cooked in a simple wine sauce.

2024年11月9日 · Saltimbocca alla Romana is your answer. It’s a classic Italian recipe that combines tender veal, savory prosciutto, and fragrant sage. All these ingredients are cooked in a white wine sauce, ready in just 19 minutes. This dish …

2021年10月18日 · Saltimbocca alla Romana is one of the most famous specialties of traditional Lazio cuisine. This recipe is, together with Spaghetti alla Carbonara and pasta all'Amatriciana, one of the symbols of Roman cuisine in the world. Thin slices of veal, cut into small sizes, garnished with a slice of prosciutto and a sage leaf.

Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick. Lightly flour the veal, shaking off the excess, and add to the skillet. Saut? the veal for 2 to 3 minutes on each side, transfer to a platter and sprinkle with pepper.