Rome Recipes
SALTIMBOCCA ALLA ROMANA

SALTIMBOCCA ALLA ROMANA

Veal and Ham Rolls

How to make the Veal and Ham Rolls:

Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).

Put the oil and butter in a saucepan. Lightly dust the involtini with flour and saute over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.

Note 1:
If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.

Note 2:
Saltimbocca can also be sauteed flat, rather than rolled.

Note 3:
Marsala wine may be used instead of white wine.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM