Saltimbocca alla romana ( escalopes with ham and sage ) Italian recipe (VIDEO)
This traditional Roman veal dish is quick, flavourful and simple and will look impressive on any table. From GialloZafferano, Italy’s #1 food website.
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Hi everyone and welcome to the GialloZafferano kitchen. Today we’ll be preparing Saltimbocca alla Romana. This is a very well-known main course from the region near Rome prepared with veal and is very simple and quick to prepare. Let’s see what we’ll need.
• 8 slices of veal rump (each slice at about 2 ½ to 3 oz )
• 8 large sage leaves
• Salt and pepper • 8 slices of parma ham
• Just under a cup of dry white wine and
• 3 and a half tbsp of butter
Let’s see how to make it.
First of all, prepare the veal slices. Take a piece of parchment paper and place a slice of veal on top. Fold over the paper, and beat the slice to make it as thin as possible.
Now take the well pressed and very thin veal, and top it with a slice of parma ham covering the veal entirely. If you want a more elegant and precise presentation, you can cut away any protruding bits of veal to make a more evenly shaped slice, but of course you can leave them on as well. Lay your slice of parma ham on top, then take a sage leaf and fix it to the centre of the slice with a toothpick like this.
Now it’s time to cook the Saltimbocca. Take the largest pan you have and try to cook 4 at a time. Melt into the bottom half of the butter and when it begins to bubble you’re ready begin to cook the Saltimbocca. Let it cook until golden on both sides over a medium-high heat.
Turn over the slices of Saltimbocca which at this point are cooked on both sides and add half of the white wine to the pan. When the wine is completely evaporated, turn them, add pepper take the slices out, and keep them warm while you cook the other 4 in exactly the same way.
It takes about 10 to 12 minutes to cook our Saltimbocca. Remember to serve it with the liquid left in the bottom of the pan poured over the top. Buon Appetito from Sonia at GialloZafferano and see you next video recipe.
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Where is the flour?
looks amazing!
@pecos84 If you want to go on discussing with me, it'd be great, but I don't think this is the place; people are supposed to talk about the recipe here. So, if you want, get in touch with me and I'll give you my e-mail address. Cheers
@pecos84 are, so far, not farmed in Italy, although several attempts have been made (especially with spiny lobsters in Sardinia). I don't see what's wrong with consuming dairy products.
@uniqueedgings rabbit is not red meat; the term red meat includes those kind of meat that are coloured red when raw. Therefore rabbit is not. I should have been more precise precise: I meant to say fish is traditionally eaten in Liguria; I didn't mean molluscs or crustaceans. You probably know that fish meat is more "heart-friendly" than red meat. The farmed mussels are not bottom-feeders, but filter the water itself and, after being harvested, are treated in purified water (by law). Crustaceans
@uniqueedgings It really depends on where you are in Italy. I am from Liguria and red meat and pancetta are traditionally not used in there; rabbit is preferred, together with seafood. It's quite difficult to generalize about Italy.
@pecos84
60 million (troll) 🙂
@uniqueedgings
So if you try this ONE recipe, you'll die? That's a little excessive, no?
(and don't tell me you didn't say that, otherwise you would have said that eating this kind of food all the time would cause death and you would have come with something like: "keep eating like this, and you'll die")
Looks good, I love veal 🙂
@pecos84 are concerned, I am not sure. I don't know of any evidences that proves they are dangerous for human health, but not even of one that proves that they won't cause any health problem. Caution seems to be a good solution, to me.
To get back to the recipe itself, I think that is a delicious dish for a special meal, especially if accompanied by some good red wine.
@uniqueedgings The Mediterranean diet is made up of vegetables, grains and legumes, especially in Italy, where meat is consumed for one or two meals a week (with fish for one other meal, in general). It is not based on animal proteins. Japanese diet is the healthiest I'm aware of, I agree, but if you look at the healthy life expectancy you see that it's just a bit higher than Italy (76 years vs 74) and quite a lot higher than Canada and USA (73 and 70).
As far as genetically modified organisms
@pecos84 (continues) the end of WWII, faced a lot of poverty, therefore using a lot of oil was not only a way to give flavour to simple food, but also a good way to have unsaturated fatty acids that, as you may know, largely contribute to the good functioning of the heart (it has to be extra virgin olive oil, though).
@uniqueedgings the WHO website shows that Italy is one of the developed countries with the lowest rate of cardiovascular diseases and cancer; the same as far as obesity is concerned. There are, for sure, issues with how livestocks are reared, but the need to feed a 65 million people country is the primary focus; animal welfare is extremely important, but comes after that.
I would also like to add that this recipe, just like the majority of Italian ones, was part of the diet of people that, until
@uniqueedgings
You don't know what your talking about.
@uniqueedgings Maybe he/she is vegan and believes that eating meat will give you cancer.
@uniqueedgings How exactly will someone develop cancer from this…?
haha Check out who edited the video…Gimada…hey! Who edited the video?
Gimada! (yo madda)
haha she messed up at the end.
Oh, that looks so delicious!
@Wivanunu Are you a vegetarian too?