Roman Saltimbocca
Veal and ham provide complete protein, while sage and dry white wine create a vivid aroma without starchy additions. Quick pan-frying keeps the meat tender, and deglazing turns the pan juices into a sauce. Serve the saltimbocca immediately while the crust and sauce still contrast.
Read
Video on the topic
Reviews
Notes
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.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Roman Saltimbocca", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin B12: Swanson, Vitamin B12, (Methylcobalamin), Natural Black Cherry, 2,500 mcg, 60 Tablets
Buy
≈ $8.97
Promo codes for iHerb (4)
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articles
Share: