Food recipes
Roman-Style Veal Medallions
Roman-Style Veal Medallions
Ingredients:
8 veal top round slices, about
2 to 2 1/2 oz. (60 to 70 g) each meat mallet until they are 1/4 inch (1/2 cm) thick.
8 slices Parma ham
Directions:
place a slice of parma ham and a sage leaf on top of each slice of
8 fresh sage leaves
meat. flour the meat on the side without the ham. Secure with
1/3 cup plus 1 tbsp. (50 g) all-purpose
a toothpick (one variation to the traditional recipe is to roll up
flour
the saltimbocca).
3 1/2 tbsp. (50 g) unsalted butter
Salt and freshly ground black pepper Melt the butter in a large skillet until it turns frothy. Add the
to taste meat, ham side down. Sauté the meat, season it with salt and
2/3 cup (150 ml) dry white wine pepper, and turn it over for a couple of minutes. Remove the
fat from the skillet and deglaze with the wine. Simmer until the
wine evaporates and, if necessary, dilute the sauce with a few
tablespoons of hot water. Serve immediately.
Did you know that…
Saltimbocca alla romana, a main course that is typical of the cui-
sine of Latium, is a dish that’s known all over the world. It has been
suggested that it may have more northern origins, with links to the
city of Brescia in Lombardy; but Pellegrino Artusi, in his famous La
scienza in cucina e l’arte di mangiar bene (1891) (The Art of
Cooking and Eating Well) writes about enjoying this delicacy in
a historic Roman trattoria. In Italy, saltimbocca alla sorrentina
is also appreciated. In this recipe, the slices of veal are briefly
sautéed in a skillet, seasoned with salt and pepper, and then
placed in a greased baking pan. The veal slices are covered with
slices of mozzarella and Parma ham (or salami). They are then
covered with tomato sauce flavored with oregano and parsley,
sprinkled with a handful of Parmigiano Reggiano, splashed with a
Difficulty little white wine, and then cooked in the oven for a few minutes.
118
VEAL STEW WITH POTATOES
spezzatino di vitello con patate
Preparation time: 20 minutes + 45 to 50 minutes cooking time
4 Servings Method
heat the butter and olive oil in a large pot over medium. Sauté
3 1/2 tbsp. (50 g) unsalted butter
the carrot and onion until soft.
Ingredients:
8 veal top round slices, about
2 to 2 1/2 oz. (60 to 70 g) each meat mallet until they are 1/4 inch (1/2 cm) thick.
8 slices Parma ham
Directions:
place a slice of parma ham and a sage leaf on top of each slice of
8 fresh sage leaves
meat. flour the meat on the side without the ham. Secure with
1/3 cup plus 1 tbsp. (50 g) all-purpose
a toothpick (one variation to the traditional recipe is to roll up
flour
the saltimbocca).
3 1/2 tbsp. (50 g) unsalted butter
Salt and freshly ground black pepper Melt the butter in a large skillet until it turns frothy. Add the
to taste meat, ham side down. Sauté the meat, season it with salt and
2/3 cup (150 ml) dry white wine pepper, and turn it over for a couple of minutes. Remove the
fat from the skillet and deglaze with the wine. Simmer until the
wine evaporates and, if necessary, dilute the sauce with a few
tablespoons of hot water. Serve immediately.
Did you know that…
Saltimbocca alla romana, a main course that is typical of the cui-
sine of Latium, is a dish that’s known all over the world. It has been
suggested that it may have more northern origins, with links to the
city of Brescia in Lombardy; but Pellegrino Artusi, in his famous La
scienza in cucina e l’arte di mangiar bene (1891) (The Art of
Cooking and Eating Well) writes about enjoying this delicacy in
a historic Roman trattoria. In Italy, saltimbocca alla sorrentina
is also appreciated. In this recipe, the slices of veal are briefly
sautéed in a skillet, seasoned with salt and pepper, and then
placed in a greased baking pan. The veal slices are covered with
slices of mozzarella and Parma ham (or salami). They are then
covered with tomato sauce flavored with oregano and parsley,
sprinkled with a handful of Parmigiano Reggiano, splashed with a
Difficulty little white wine, and then cooked in the oven for a few minutes.
118
VEAL STEW WITH POTATOES
spezzatino di vitello con patate
Preparation time: 20 minutes + 45 to 50 minutes cooking time
4 Servings Method
heat the butter and olive oil in a large pot over medium. Sauté
3 1/2 tbsp. (50 g) unsalted butter
the carrot and onion until soft.
Printed from https://recipe.bluelayer.org/recipe/66840/roman-style-veal-medallions