RomanItalian
Saltimbocca alla Romana
by Chef Andrea Larossa · 62K subscribers on YouTube
Saltimbocca alla Romana is a classic Roman dish made with thinly pounded beef, sage, and prosciutto, cooked in butter and finished with a wine sauce. Chef Andrea Larossa shares his version using culatello di Zibello and madeira for extra flavor.
- Difficulty
- medium
Ingredients
10 items- Scamone di ManzoThinly sliced; other cuts of beef can be used
- Culatello di ZibelloChef's variation; traditional saltimbocca uses prosciutto crudo
- SageFresh sage leaves, one per saltimbocca
- ButterFor cooking and the sauce
- FlourFor dusting
- Extra Virgin Olive OilA little for initial cooking
- Madeira(optional) — Or marsala or white wine; used to deglaze
- Demiglass(optional) — Or beef stock; for the sauce
- WaterA splash to adjust sauce consistency
- SaltTo taste
Method
- Place the beef slices between two sheets of plastic wrap and pound them very thin.
- Lay a slice of culatello (or prosciutto crudo) on each piece of meat, then place a sage leaf on top.
- Cover with another sheet of plastic and pound lightly to adhere the ingredients.
- Lightly flour both sides of the prepared saltimbocca.
- Heat a little olive oil and a knob of butter in a pan. Cook the saltimbocca on the prosciutto side first until golden, then turn.
- Add more butter and a splash of madeira (or white wine) and let it evaporate.
- Add a little demiglass (or meat stock) and water, stir to create a creamy sauce.
- Plate the saltimbocca, spoon the sauce over, and garnish with fresh sage cut into thin strips.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
