Saltimbocca alla Romana - A specialty from Rome - Giangi's Kitchen

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Saltimbocca alla Romana – A specialty from Rome

Published on October 24, 2010 | Beef, Veal and Lamb

Saltimbocca alla Romana. Tonight is family night. The weather is finally cooling off, and fall is in the air. Love this time of the year. Not too cold, if such a thing exist in Phoenix, not too hot, and that we did have months of it.


The dish that I have prepared tonight is typical of Rome. Saltimbocca means “ leap into your mouth”.  First of all if you are not in love with this dish you soon will be. Not only is super fast to prepare since it only takes 15 minutes from beginning to end, but it does not requires man y ingredients.

Mashed potatoes is a most.

Bon Appetit!
Giangi
Tonight’s October 24, 2010 dinner:
Saltimbocca alla Romana
Mashed Potatoes
Peas with Carrots

Saltimbocca alla Romana

 

SALTIMBOCCA ALLA ROMANA
8 slices veal scallops
8 slices prosciutto crudo
8 sage leaves
All- purpose flour for dusting
3 ½ tablespoons unsalted butter
2/3 cup white wine
Salt and pepper

Pound the veal scallops into almost transparent.

Lay a slice of prosciutto and a sage leaf atop each slice of veal. Roll up and insert a toothpick to hold them together. Season with salt and pepper, dust in flour.

Melt the butter in a pan over high heat and cook the veal. Brown on all sides.

Remove from the pan and arrange on a serving plate.

Deglaze the pan with the wine and stir to make the sauce.

Pour over the Saltimbocca and serve hot.

MASHED POTATOES
This is kind of my rule for measuring the ingredients:
1 medium to large baking potato per person
1 to 1 ½ tablespoon of butter for person
Heavy cream to reach the desire texture (a bit less than 3 to 4 tablespoons per person)
Salt and pepper

Peel and cut the potatoes in quarters. Place in a large pan of salted cold water. Bring to a boil over medium high heat. When potatoes are inserted with a knife and are tender, drain. Return the potatoes to the cooking pan and let the heat dry the excess moisture. Add salt and pepper and with a hand masher or a potatoes presser, press the potatoes until all mashed to desire consistency. Add the butter and mix well. Add the heavy whipping cream and continue to mix well. Taste and add more salt if necessary, or butter.

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