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Roman Saltimbocca

 

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Roman Saltimbocca
 

 

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Recipe

Roman Saltimbocca

The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Until kosher bresaola or goose “prosciutto” becomes available in the States, you can replace it with good-quality Hungarian salami, very thinly sliced—but don’t tell any purists, especially Romans!

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 8 (2-ounce) veal cutlets
  • Kosher salt
  • Freshly ground black pepper
  • 16 sage leaves
  • ⅔ cup flour
  • 8 slices bresaola or goose “prosciutto,” or Hungarian salami, thinly sliced
  • ⅔ cup flour
  • 4 tablespoons olive oil

Directions

On a work surface, lay cutlets between two sheets of plastic wrap. Pound with a meat mallet until about 1⁄8-inch thick. Sprinkle with salt and pepper. Place 1 or 2 thin slices bresaola on top of each piece of veal, pressing it against the meat with your fingers. Place 1 or 2 sage leaves on top of each bresaolo slice, and use toothpicks to hold everything together. Place flour on a tray and dip each prepared cutlet in flour, shaking off any excess. Heat olive oil in a large skillet over medium heat. Place in skillet, veal side down, and sauté the saltimbocca until veal is browned. Turn saltimbocca over and continue cooking until veal is cooked through. Serve warm with their drippings drizzled on top.
GOES WITH: Italian Mashed Potatoes

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About Alessandra Rovati

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Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

 

comments

 

One Response to Roman Saltimbocca

  1. avatar says: SF2OAK

    Don’t tell anybody kosher either! LoL

    Please do tell how Italian Jews kept kosher. They must have great recipes to replace prosciutto , and Parmesan with meat sauce etc.

    How do you make bresaola for instance?

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