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Saltimboca Alla Romana




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Saltimboca Alla Romana

12 sl Of veal from the upper leg, cut

1/2 inch thick 12 Thin slices prosciutto (fat and lean)

24 Fresh sage leaves

Flour 6 tb Butter

1 1/2 c Dry white wine

Salt and freshly ground-pepper Put the veal slices between sheet of wax paper and pound them with the flat side of a meat cleaver to make them slightly thinner than they were cut. Season them with salt and pepper, place 2 sage leaves (dried sage is a poor substitute for this dish, but it may be used if necessary) and a slice of prosciutto on each slice, fold the slices in half, secure with toothpicks, and dust with flour. Melt the butter in a large frying pan (or use 2 frying pans with slightly more butter so that all of the veal may be cooked at the same time) over fairly high heat, add the slices of veal, brown quickly for about 2 minutes on each side, reduce the heat a, and continue cooking for about 5 minutes, or until the veal is just tender. Do not overcook. Transfer the veal to a hot serving platter, remove the toothpicks, and keep warm. De-glaze the pan with the wine, scraping the sides and bottom with a wooden spoon, reduce by 1/4 and pour over the veal.

Makes 6 servings.

From: "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Micheal Sonino, Agradale Press, New York, no date given. NOTE: Although generally considered to be a Roman specialty, this dish originated in Brescia.

From: Stephen Ceideburg April 20 1990.

 

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