Roman Saltimbocca
The meat provides complete protein, iron, zinc, and vitamin B12, while the aroma of olives deepens the savory flavor. Sautéing creates a golden crust and a full savory flavor.
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Inventory: Mixer
Kitchen: Italian
3 kg 333 gram
Servings: 4 (1 serving ≈ 178 gram)
Digestion time: 4 hour
Complete protein: ✔
Lightly pound the veal (400 g) if needed. Place the ham (160 g) and fresh sage (8 g) on the slices, then secure them with toothpicks. Season with salt (to taste) and black pepper (to taste).
Heat the olive oil (15 g) with the butter (30 g) and fry the saltimbocca for 2–3 minutes per side. Transfer the meat to a plate, pour in the dry white wine (100 g), and reduce it by about half. Return the meat to the pan, coat it with the sauce, and serve.
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