Photograph of the finished Saltimbocca alla romana

Italy · Bê cuộn giăm bông lá xô thơm

Saltimbocca alla romana

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 600 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 120 g
  • Photograph of Sage leaves Sage leaves 12 leaves
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of White wine White wine 160 ml
  • Photograph of Flour Flour 40 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Slice the veal into thin, even slices about 5 mm thick, then sprinkle with a little salt and pepper.
  2. 2 Place a slice of raw ham and a sprig of sage on each piece of meat, secure with a toothpick, and then lightly roll it in flour.
  3. 3 Melt the butter in a pan, then sear the ham side for 2 minutes until golden brown and fragrant.
  4. 4 Flip the meat over, pan-fry for another 2 minutes, then remove it to a plate.
  5. 5 Pour white wine into the pan and cook over medium heat for 3 minutes until the sauce thickens.
  6. 6 Pour the sauce over the meat, remove the toothpick, and serve hot.
Start cooking