RomanItalian
Saltimbocca alla Romana
by Gambero Rosso · 452K subscribers on YouTube
Roman-style veal scaloppine topped with prosciutto and sage, floured and pan-fried in guanciale fat and butter, then finished with a splash of white wine and broth.
- Difficulty
- medium
Ingredients
8 items- Vitello (noce)Thin slices
- Prosciutto Crudo
- SageFresh sage leaves
- FlourFor dusting
- Grasso di Guanciale o BurroGuanciale fat or butter for cooking
- White WineDry white wine
- Meat BrothSmall amount
- SaltTo taste
Method
- Take thin slices of veal (noce cut) and pound them lightly with a meat mallet to tenderize.
- Place a slice of prosciutto crudo on each veal piece, covering the entire surface. Add a sage leaf on top and secure with a toothpick.
- Lightly flour the prepared saltimbocca on both sides.
- In a pan, render the fat from guanciale over medium heat (or use butter). Place the saltimbocca in the pan and cook until golden on both sides.
- Add a knob of butter and let it melt. Deglaze with a splash of white wine and let it evaporate.
- Add a small amount of broth to the pan and let it reduce slightly, creating a light sauce. Season with a pinch of salt (go easy because the prosciutto is salty).
- Remove toothpicks before serving. Plate the saltimbocca and spoon the pan sauce over the top.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
