Food pairings and recipes
Saltimbocca alla romana with culatta
Preparation
? min
Difficulty
Easy
A classic Italian dish with a touch of breech to make it even tastier.
Ingredients
for 4 people
- 4 slices of veal
- 100 g of breech
- 4 sage leaves
- 1 glass of white wine
- 30 g butter
- Olive oil, salt and pepper
Preparation
1.
Place a slice of breech and a sage leaf on each veal slice.
2.
Secure it with a toothpick.
3.
Heat some oil and butter in a frying pan and brown the saltimbocca for about 2-3 minutes per side.
4.
Add the white wine and let it evaporate. Cook for another 2 minutes, until the sauce has reduced slightly.
5.
Serve hot with a side of vegetables or mashed potatoes.
