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Half an Hour to Homemade Tasty Saltimbocca alla Romana with a twist ;)

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Saltimbocca alla Romana with a twist ;)

We hope you got benefit from reading it, now let's go back to saltimbocca alla romana with a twist ;) recipe. You can cook saltimbocca alla romana with a twist ;) using 11 ingredients and 6 steps. Here is how you do that.

To prepare an unforgettable Saltimbocca alla Romana with a twist ;), here are the ingridients required:

  1. Prepare 400 g of lean pork steaks.
  2. Get 60 g of Parma ham.
  3. Prepare of Few cubes of melting cheese i.e. mild cheddar.
  4. Prepare leaves of Few fresh sage.
  5. Provide 50 g of butter.
  6. Provide Splash of white wine.
  7. Use 50 g of Plain flour.
  8. Get of Black pepper.
  9. Take Pinch of salt.
  10. Use Tbsp of extravergin olive oil.
  11. You need of You will need a few cocktail sticks for this recipe!.

After readying the ingridients, next you are ready to prepare your 5-star Saltimbocca alla Romana with a twist ;) by following the procedures below:

  1. Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer..
  2. Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!.
  3. In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!.
  4. When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered..
  5. In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced..
  6. Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!.

Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that's what it was called on my father's menu, so I am sticking with it. This is a great dish to serve for company. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty.

Recipe : Saltimbocca alla Romana with a twist ;)

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