Sunday, March 24

10/52 Saltimbocca alla Romana



The saltimbocca alla Romana earned the perfect score. It was SO good! Really. The most delicious dish we tried out so far in our weekly challenge. I can't wait to try it again sometime! And of course this is a recipe I just have to share with you!

Saltimbocca is Italian (of course!) and means "jumps in the mouth". Sage leaves on top of veal cutlets and wrapped with Parma ham. Served with white wine sauce and white bread. Yummy.


Saltimbocca alla Romana

(20 minutes, easy, makes 4 servings)

Ingredients
12 small veal cutlets
freshly ground pepper
12 sage leaves
12 thin slices Parma ham
2 tablespoons olive oil
0.5 cups dry white wine
1 tablespoon butter
salt

Wash and dry the veal cutlets and flatten them with a meat mallet. Place a leaf of sage on top of each veal cutlet and wrap everything with a slice Parma ham. Fixate with a tooth pick.

Heat olive oil in a pan. Fry the wrapped veal cutlets for 1-2 minutes each side and remove them from the pan afterwards. Add the white wine to the pan and cook for a few minutes. Add the butter and season with salt and pepper. Put the veal cutlets into the pan again for a minute and serve immediately afterwards sprinkled with the sauce.

The saltimboccas taste great with the same white wine you used for the sauce and some white bread.

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