|
|
 |
Saltimbocca alla romana
Roman Saltimbocca
Ingredients |
3 1/2 pounds veal or beef round steak, 1/2-inch thick
1/2 teaspoon dried sage leaves, crushed
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, smoked ham or boiled ham, sliced paper thin
1/4 pound sliced Swiss cheese
1/4 cup butter or margarine
2 tablespoons olive oil or vegetable oil
3 tablespoons flour
3/4 cup dry white wine
1 1/2 cups water
Parsley sprigs
|
|
Preparation |
How to make the Saltimbocca alla romana:
1.Cut bone and fat from meat; pound meat until 1/8-inch thick. Rub 1 side
of meat with sage and pepper. Cut meat into 12 to 16 pieces, 4 or 5 inches
square. Divide ham and cheese onto seasoned sides of meat pieces. Roll up
each carefully from 1 side; secure with wooden picks.
2. Heat butter and oil in large skillet; brown meat on all sides over high
heat, 5 to 10 minutes. Remove from heat. Place meat (leave drippings in
skillet) in baking dish, 13 x 9 x 2 inches. Arrange meat in single layer;
set aside.
3. Heat oven to 325 degrees. Stir flour into drippings in skillet; stir in
wine and water. Heat to boiling. Pour over meat rolls. Cover baking dish
with aluminum foil. Bake until tender, veal 35 minutes, beef 70 to 75
minutes. Garnish with parsley. Meat rolls saltimbocca alla romana can also be served cold, sliced
thinly.
Serves 4
 A bit of Roman folklore.
Rome, in the summer, means eating outside; restaurants that are located
where it is possible put a row of tables out on the street for their
patrons, and if you take a walk through the Centro Storico you will find
many families that have done the same, enjoying their meal in the evening
breeze or talking as they finish their wine.
Roman cooking is supremely well
suited for this sort of dining; it's largely based on light, quickly cooked
dishes, for example spaghetti all'amatriciana (pasta with a quickly cooked,
zesty tomato sauce with pancetta or guanciale), saltimbocca alla romana, a
huge bowl of fresh salad, or strawberries (ideally from Lake Nemi, served
with lemon juice or wine) and abundant white wine from the Colli Albani to
wash it all down.
While the pasta dishes with humorous names are entertaining and abundant and always
present in the trattorias of Transtevere in Rome, the second courses such as
Saltimbocca alla Romana (jump into the mouth) are tied to the very antique
popular traditions of the farmers in the surrounding countryside.
|
1997-2010 © Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy. | contact us | leave your comments
|
|
|
