Saltimbocca alla romana (3)
Instructions
It is the only main dish of Italian cuisine whose recipe has been approved and codified by a jury of chefs gathered, in 1962, Forming in Venice.
Therefore, according to the regulations, on thin slices of meat, that should be thin, place half a slice of ham and on this place a Sage leaf.
Stops the whole thing with a toothpick.
In a saucepan melt the butter and the saltimbocca saucepan over high heat, on both sides, gently voltandoli.
Sprinkle the pretzels, spray them with wine and let evaporate.
The accompanying wine: Dolcetto Di Diano d'Alba DOC Colli Di Conegliano Rosso DOC, Velletri Rosso DOC.
Ingredients and dosing for 4 persons
- 500 g of veal in slices
- 100 g of ham
- 50 g of butter
- Dry white wine
- Sage
- Salt