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Saltimbocca alla Romana
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Uploaded on Jun 19, 2008
This recipe and more at www.vealrecipes.com
Preparation 30 minutes
4 servings
Ingredients
¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper
Directions
Cut ¾ lb of veal top round into 8 slices. (750g)
Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
Do not dip into flour.
Place a thin slice of prosciutto onto each slice of veal.
Place a fresh sage leaf on top of prosciutto.
Secure with toothpicks.
Coat a large skillet with olive oil.
Over medium to High heat, add the veal tuck-side down( sage leaf facing up).
Cook for 40-50 seconds.
Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.
In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.
Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.
When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.
We served over baby spinach and thinly sliced fennel.
Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italiana
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Category
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License
Standard YouTube License
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Top Comments
orga1977 4 years ago
oil must be warm when u put the meat!
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333gv 3 years ago
Nancy, great job, looks delicious. You do a fabulous job of explaining and I like the music too! Kudos to you.
Best regards,
Gloria
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All Comments (14)
CitrusFreshOfficial 8 months ago
Tip:Put the butter in the flour and the put it on the pan to avoid the ugly aspect of the sous
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foresterf 11 months ago
That looks awful. Meat not browned. No marsala. Yuck!!!
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spurosspuros 1 year ago
sorry to tell this... but no way :( ur dish look bad ... try to cook simple... try to cook with olive oil , try to give ur meat a nice color , and try to not use flour or any other powder for ur sauses ... thats my advises for the moment .
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TroysKitchen 1 year ago
Nice Video Recipe ! This IS the traditional way to make Saltibocca ( with White wine ) Saltibocca in from Rome ( Romana ) Marsala is from the more southern region of Italy. Traditionaly the meat gets floured before sauting, but this method works with the sauce fine. I like to add a little demi-glaze to mine.
Troy
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Peter Kirchem 2 years ago
what an absolutely extraordinary way to make Saltimbocca! Add flour...? No marsala...? Quite mad.
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fridogg 2 years ago
different version but not eye appealing
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SoulKitchenTV 3 years ago
awesome .. we are gonna try to do something like this soon .. can't wait to see more of your videos!
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