Saltimbocca alla romana
Traditional italian recipe of beef
Equipment
- frypan
Ingredients
- 300 gr beef
- 2 slices thinly sliced ham
- 2 fresh sage leaves
- butter
- dry white wine
- balsamic vinegar
- salt
- flour
Instructions
- Lightly pounded the beef for saltimbocca with meat mallet.Place a thin slice of ham (prosciutto crudo or jamón crudo) on each piece of meat. Then place a sage leaf on top and secure everything with a toothpick.
- Transfer each peace of meat to a plate with flour (photo 1). Note that only the bottom side of the meat, where there is no prosciutto and sage, is dredged in flour!Slowly melt butter in skillet. When the skillet is very hot place the meat, floured side down (photo 2). Fry over medium-high heat for few minutes.
- Do not flip the saltimbocca while cooking!
- After about 5 minutes of frying (time depends on your taste and the quality of the meat), pour dry white wine or balsamic vinegar into the skillet, and continue cooking the meat for another couple of minutes (without flipping!).
- Remove the meat from the skillet, transfer to a plate, and cover with a lid or another plate to keep it warm.Do not turn off the heat under the skillet. Pour in more balsamic vinegar or white wine, and add 1 teaspoon of butter.Simmer the sauce for a couple of minutes and pour it over the cooked meat on the plate. The saltimbocca is ready – serve immediately!