Saltimbocca alla Romana with a twist 😉. Simple & Affordable Payment Options with loveholidays™! Make Booking Your Next Holiday as Easy and Flexible as Possible. Compare Price and Edition Great Selection and Amazing Prices.

Saltimbocca alla Romana with a twist ;) My husband adores it too, although I have slightly adjusted the original recipe, and substituted veal. Saltimbocca alla Romana with a twist 😉 step by step. Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. You can have Saltimbocca alla Romana with a twist 😉 using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Saltimbocca alla Romana with a twist 😉

  1. You need of lean pork steaks.
  2. You need of Parma ham.
  3. You need of Few cubes of melting cheese i.e. mild cheddar.
  4. Prepare of Few fresh sage.
  5. It’s of butter.
  6. It’s of white wine.
  7. It’s of Plain flour.
  8. It’s of Black pepper.
  9. Prepare of salt.
  10. You need of extravergin olive oil.
  11. It’s of You will need a few cocktail sticks for this recipe!.

Pass them in the flour to cover them with a thin layer. Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Pierce the sage leaf, prosciutto and veal with a toothpick so they stick together. Let the garlic roast in extra virgin olive oil until golden and then throw it away.

Saltimbocca alla Romana with a twist 😉 instructions

  1. Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer..
  2. Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!.
  3. In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!.
  4. When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered..
  5. In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced..
  6. Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!.

Saltimbocca alla romana is a dish typical of the Lazio region, in which the city of Rome is located. Wherever it may have originated, saltimbocca is widely diffused in all regions of Italy, found even in neighbouring countries such as Greece! Saltimbocca alla romana is a dish typical of the Lazio region, in which the city of Rome is located. Wherever it may have originated, saltimbocca is widely diffused in all regions of Italy, found even in neighbouring countries such as. Add more butter as needed while cooking.

source: cookpad.com

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