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Saltimbocca alla romana
Ingredients:1 lb. top round veal1/4 lb. sliced prosciutto sage leaves 1 cup flour 1/2 cup beef broth (optional) 2 tbs. olive oil 4 tbs. butter 1 glass white wine salt pepper |
Suggested wine:
Extra Virgin Olive Oil, Dal Cero
Pinot Grigio delle Venezie, Dal Cero
|
Preparation
Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).
Put the oil and butter in a saucepan. Lightly dust the involtini with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.
Put the oil and butter in a saucepan. Lightly dust the involtini with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.
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