This is a roman recipe: the italian name is "Saltimbocca alla romana". I hope you enjoy it. Sorry I've lost the photos.
JUMP'N MOUTH
Category: meat Nb persons: 6
1/2k veil - sliced 12 slices ham 12 leaves sage - fresh 1/2 cup all purpose flour 1 tbs ground pepper 1 tbs salt 1/2 cup olive oil 1 cup white wine - dry
Cut the veil if the slices are too large. The right quantity for one person is 2 slices. Put over the slices of veil a slice of ham and ,over this, a slice of sage. Fix the slices with a toothpick and then flour them. Put the oil in a large frying pan and when is cool but not very hot, put inside the slices of meat prepared. Season with pepper and salt and let them brown speedly for some minutes. Then steam with the wine and cook 5-6 minutes per sides. Serve with some of the frying sauce. This dish (very simple to do , but very good ) can be accompainied with green peas seasoned with little cubes of bacon or ham.
Nutritional facts per serving (daily value): Calories 317kcal Protein 11g (23%) Total Fat 23g (35%) Sat. 4g (20%) Chol. 30mg (10%) Carb. 10g (3%) Fiber 1g (2%) Sugars 0g Calcium 15mg (1%) Iron 2mg (9%)
This is a roman recipe: the italian name is "Saltimbocca alla romana". I hope you enjoy it. Sorry I've lost the photos.
JUMP'N MOUTH
Category: meat Nb persons: 6
1/2k veil - sliced 12 slices ham 12 leaves sage - fresh 1/2 cup all purpose flour 1 tbs ground pepper 1 tbs salt 1/2 cup olive oil 1 cup white wine - dry
Cut the veil if the slices are too large. The right quantity for one person is 2 slices. Put over the slices of veil a slice of ham and ,over this, a slice of sage. Fix the slices with a toothpick and then flour them. Put the oil in a large frying pan and when is cool but not very hot, put inside the slices of meat prepared. Season with pepper and salt and let them brown speedly for some minutes. Then steam with the wine and cook 5-6 minutes per sides. Serve with some of the frying sauce. This dish (very simple to do , but very good ) can be accompainied with green peas seasoned with little cubes of bacon or ham.
Pandora, this is a wonderful recipe and I will make it when the hot weather is gone. Do you use boiled ham or prociutto for this dish?
I noticed that you use the word "veil" for this and other recipes. I believe you mean "veal", or is "veil" something special in Italian cooking that I am not familiar with?
"Margaret Suran" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Pandora said:
This is a roman recipe: the italian name is "Saltimbocca alla romana". I hope you enjoy it. Sorry I've lost the photos.
JUMP'N MOUTH
Category: meat Nb persons: 6
1/2k veil - sliced 12 slices ham 12 leaves sage - fresh 1/2 cup all purpose flour 1 tbs ground pepper 1 tbs salt 1/2 cup olive oil 1 cup white wine - dry
Cut the veil if the slices are too large. The right quantity for one person is 2 slices. Put over the slices of veil a slice of ham and ,over this, a slice of sage. Fix the slices with a toothpick and then flour them. Put the oil in a large frying pan and when is cool but not very hot, put inside the slices of meat prepared. Season with pepper and salt and let them brown speedly for some minutes. Then steam with the wine and cook 5-6 minutes per sides. Serve with some of the frying sauce. This dish (very simple to do , but very good ) can be accompainied with green peas seasoned with little cubes of bacon or ham.
Pandora, this is a wonderful recipe and I will make it when the hot weather is gone. Do you use boiled ham or prociutto for this dish?
I use raw ham (we call prosciutto crudo).
Quoted message said:
I noticed that you use the word "veil" for this and other recipes. I believe you mean "veal", or is "veil" something special in Italian cooking that I am not familiar with?
Ohh, nooo. Sorry (my english) veal ! I don't want to look at the vocabulary every moment, so I mistake|! Sorry! I'm very happy that someone correct me and Iìm happy that you enjoyed my recipe. Let me know, Margaret! Cheers Pandora
I love saltimbocca and there is sage growing on my balcony.
Thank you for reminding me of what I can use the sage for (I did bake a sage focaccia bread this week, half the liquid was white wine and it tastes good)
"jake" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
I love saltimbocca and there is sage growing on my balcony.
Thank you for reminding me of what I can use the sage for (I did bake a sage focaccia bread this week, half the liquid was white wine and it tastes good)
You are welcome Jake. Post the recipe , please, of the sage focaccia bread. I like sage, too. And I like white wine. Cheers Pandora
