Saltimbocca alla : the original

Saltimbocca alla romana is one of the most famous traditional dishes of Rome, Italy. The dish features tender slices of veal coated with prosciutto, sage leaves, and seasoned with white wine sauce. The name, “Saltimbocca” means “jump in the mouth”, and the dish is known for its delectable flavors that indeed make it a favorite of many.

To make Saltimbocca alla romana, the key ingredients are veal, prosciutto, sage leaves, and white wine. The dish may also feature a generous helping of butter or olive oil, salt, and pepper. For the veal, it is best to use thin slices, pounded and tenderized to make them soft and ready to cook.

To start making Saltimbocca alla romana, you need to prepare the veal. After it’s been tenderized, season well with salt and pepper and cover them with slices of prosciutto. Put a few sage leaves on top, and then using a toothpick, secure the sage leaves and prosciutto to the veal slice. Repeat the process for all the veal slices.

To cook Saltimbocca alla romana, heat up a skillet over medium to high heat. Add a little bit of butter or olive oil to the skillet to coat the bottom and then add the veal slices. Cook for two to three minutes on each side or until browned. When both sides are nicely browned, add white wine to the skillet to deglaze and create a sauce. Let the wine cook and simmer until reduced to a thick consistency, usually three or four minutes. Then, remove from heat and serve hot.

Saltimbocca alla romana can be served alongside other delicious side dishes, including roasted vegetables, steamed potatoes or mashed potatoes, or a serving of pasta with tomato sauce. It is a perfect dish to serve during important events, such as family dinners, or special occasions.

While the recipe may seem simple, it’s the combination of thin, juicy cuts of veal mixed with the salty yet sweet prosciutto and aromatic sage leaves that make Saltimbocca alla romana one of the most popular, classic dishes in Rome. As the dish gained popularity, it became available in many restaurants all around the world and has been altered and adapted to accommodate local tastes. Still, the dish’s original recipe remains the best way to enjoy Saltimbocca alla romana as it was initially created.

In conclusion, Saltimbocca alla romana is an Italian classic that has stood the test of time and tastes. It features thin slices of veal coated with prosciutto and sage leaves, seasoned with white wine sauce and packs a flavorful punch in every bite. The original recipe has been passed down from generation to generation and is one of the most popular dishes in Rome. To experience the authentic, delightful taste of Saltimbocca alla romana, you should give the original recipe a try. It’s a dish that will not disappoint.

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