Saltimbocca alla Romana

Saltimbocca loosely translates as " Jumps into the mouth". It is a  simple dish from rome normally made from Veal but Chicken  or pork can also be substituted.

Ingredients

Pork Fillet or Escalopes flattened out
Flour for coating
1-2 Sage leaves per piece of meat
1-2 slices of Prosicutto per piece of meat
30-40 grams of butter for cooking
Sage Flower
1/2 juice of a lemon
1 Large glass of Dry white wine.

Method

1) Flatten your piece of meat  then put a sage leave in the middle and  take some proscuitto and wrap round the meat. Attach the meat with a cocktail stick
2) Coat this piece of meat with flour and shake off any excess
3) Heat the butter with the sage  flower ( I find this  gives extra sage flavour to the dish)
4) Fry the  meat about 3 minutes either side
5) Then pour in the wine and the lemon juice and cover for about 1-2 minutes to  make sure the meat is cooked and the sauce to reduce.
6) Take out the meat  and remove cocktail sticks
7) Heat the sauce further for another minute and pour over the meat  , whisk while you heat.


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