Tutorial of Saltimbocca alla Romana with a twist ;) Try this very easy Saltimbocca recipe using pork- traditionally made with veal! De basis van deze saltimbocca alla Romana met een twist is een klassieker. Het is eenvoudig te maken en altijd een succes.

Als alternatief voor kalfsschnitzels kun je varkensschnitzels gebruiken. Saltimbocca alla romana ( escalopes with ham and sage ) Italian recipe. Saltimbocca alla Romana is a classic dish thought to have originated from Brescia. You can cook Saltimbocca alla Romana with a twist ;) using 11 ingredients and 6 steps. Here is how you cook Saltimbocca alla Romana with a twist ;).

Ingredients of Saltimbocca alla Romana with a twist ;)

1. You need to prepare 400 g of lean pork steaks.
2. Prepare 60 g of Parma ham.
3. You need to prepare of Few cubes of melting cheese i.e. mild cheddar.
4. Prepare leaves of Few fresh sage.
5. You need to prepare 50 g of butter.
6. Prepare Splash of white wine.
7. Prepare 50 g of Plain flour.
8. You need to prepare of Black pepper.
9. Prepare Pinch of salt.
10. Prepare Tbsp of extravergin olive oil.
11. Prepare of You will need a few cocktail sticks for this recipe!.

Literally meaning 'jump in the mouth', this recipe will get your taste buds going. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty). Place one slice of prosciutto on each veal scalloppine and pound in lightly with a meat pounder. Heat olive oil in a large sauté pan over medium-high heat.

Saltimbocca alla Romana with a twist ;) step by step

1. Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer..
2. Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!.
3. In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!.
4. When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered..
5. In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced..
6. Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!.

Now, he's visiting far flung places and showing the locals traditional British cuisine with a twist. Plus, he shares his top tips on how to put a twist on traditional BBQs. Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. Saltimbocca alla romana, or chicken saltimbocca? Featured in: This Old-School Veal Saltimbocca Is Worth Mastering.

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