Recipe Source: UnKnown
Yield: Makes 4 Servings


INGREDIENTS:

8 - (3 oz) veal escalopes
1/4 lb Prosciutto
8 Fresh sage leaves
1/2 c Plain flour
Mozzarella slices
6 oz Butter
1 c Dry white wine
Salt and ground black pepper


METHOD:

Remove the rind from the prosciutto and cut into 8 slices. Pound the
escalopes to an even thickness of about 1/4 inch. Place a slice of
prosciutto and a sage leaf on each escalope and secure with a toothpick.
Dust each escalope with flour.

In a large frying pan, cook the veal over a medium heat in 4tbsp butter
until browned. Season, then pour the wine into the pan and turn up the heat
to evaporate the wine quickly.

Remove the veal, place a slice of mozzarella on top of each escalope and
flash under a hot grill for 2 minutes. While the veal is grilling, add the
remaining butter to the sauce in the pan and stir. To serve, pour the sauce
over the veal.




Bon Appétit

On Sep 17, 9:45*am, ffu > wrote:
> Recipe Source: UnKnown
> Yield: Makes 4 Servings
>
> INGREDIENTS:
>
> 8 - (3 oz) veal escalopes
> 1/4 lb Prosciutto
> 8 Fresh sage leaves
> 1/2 c Plain flour
> Mozzarella slices
> 6 oz Butter
> 1 c Dry white wine
> Salt and ground black pepper

4 servings? This is almost as good as the person that was bragging
about feeding three people on one Cornish game hen......lol....

projectile vomit chick wrote:
> ffu > wrote:
>> Recipe Source: UnKnown
>> Yield: Makes 4 Servings
>>
>> INGREDIENTS:
>>
>> 8 - (3 oz) veal escalopes
>> 1/4 lb Prosciutto
>> 8 Fresh sage leaves
>> 1/2 c Plain flour
>> Mozzarella slices
>> 6 oz Butter
>> 1 c Dry white wine
>> Salt and ground black pepper
>
>4 servings? This is almost as good as the person that was bragging
>about feeding three people on one Cornish game hen......lol....

Yeah, but... there's 2 generous sage leaves each!

Of course the recipe doesn't mention how this is served with four
quarts of rice. LOL

"ffu" schrieb :
>
> Recipe Source: UnKnown
> Yield: Makes 4 Servings
>
>
> INGREDIENTS:
>
> 8 - (3 oz) veal escalopes
> 1/4 lb Prosciutto
> 8 Fresh sage leaves
> 1/2 c Plain flour
> Mozzarella slices
> 6 oz Butter
> 1 c Dry white wine
> Salt and ground black pepper
>
>
> METHOD:
>
> Remove the rind from the prosciutto and cut into 8 slices. Pound the
> escalopes to an even thickness of about 1/4 inch. Place a slice of
> prosciutto and a sage leaf on each escalope and secure with a toothpick.
> Dust each escalope with flour.
>
> In a large frying pan, cook the veal over a medium heat in 4tbsp butter
> until browned. Season, then pour the wine into the pan and turn up the
> heat
> to evaporate the wine quickly.
>
> Remove the veal, place a slice of mozzarella on top of each escalope and
> flash under a hot grill for 2 minutes. While the veal is grilling, add the
> remaining butter to the sauce in the pan and stir. To serve, pour the
> sauce
> over the veal.
>
<shudder>

That's not Saltimbocca alla Romana.
(a) forget the cheese
(b) use very thin slices of prosciutto (di Parma)
(c) forget the flour.
(d) remove the veal and keep it warm _before_ you deglace with wine
(e) no, don't evaporate the wine
(f) veal under the grill _after_ it has been browned ?

etc, etc.
I haven't bothered to check the measurements after reading the recipe.

Cheers,

Michael Kuettner

Michael Kuettner wrote:

> That's not Saltimbocca alla Romana.
> (a) forget the cheese
> (b) use very thin slices of prosciutto (di Parma)
> (c) forget the flour.
> (d) remove the veal and keep it warm _before_ you deglace with wine
> (e) no, don't evaporate the wine
> (f) veal under the grill _after_ it has been browned ?

And (g): do not roll nor ply the escalopes, they should be flat like this:

http://www.ircfiles.com/misya2/2008/...allaromana.JPG
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Fri, 18 Sep 2009 10:38:49 GMT, "ViLco" > wrote:

>Michael Kuettner wrote:
>
>> That's not Saltimbocca alla Romana.
>> (a) forget the cheese
>> (b) use very thin slices of prosciutto (di Parma)
>> (c) forget the flour.
>> (d) remove the veal and keep it warm _before_ you deglace with wine
>> (e) no, don't evaporate the wine
>> (f) veal under the grill _after_ it has been browned ?
>
>And (g): do not roll nor ply the escalopes, they should be flat like this:
>
>http://www.ircfiles.com/misya2/2008/...allaromana.JPG

Wow, that's really easy! Thanks! Do you have any idea why we have
those fussy little rolls in the US? I like the rolls, but I've only
made them once.

--
I love cooking with wine.
Sometimes I even put it in the food.

"ViLco" > schrieb im Newsbeitrag
...
> Michael Kuettner wrote:
>
>> That's not Saltimbocca alla Romana.
>> (a) forget the cheese
>> (b) use very thin slices of prosciutto (di Parma)
>> (c) forget the flour.
>> (d) remove the veal and keep it warm _before_ you deglace with wine
>> (e) no, don't evaporate the wine
>> (f) veal under the grill _after_ it has been browned ?
>
> And (g): do not roll nor ply the escalopes, they should be flat like this:
>
> http://www.ircfiles.com/misya2/2008/...allaromana.JPG

That was under "etc, etc". I grew tired of corrections ;-)

Cheers,

Michael Kuettner

Christine Dabney wrote:
<snip>
> Thanks Michael,
>
> I get so frustrated in most restaurants here in the US that have
> supposedly have Saltimboca. I first had it back in the Washington DC
> area, and it was very simple, with no cheese. Most everywhere here
> in the US that has it on their menus, has that version with the
> cheese, and some weird sauce.
>
> I like the simplest version the best..with just veal, sage,
> prosciutto, and whatever is used to deglaze the pan. And it is
> flat....

Many MANY MANY MANY years ago, there was a restaurant here in Sac called
"The Bull Market" (I know, I know....) So long ago, I went there with
my ex-husband when he was my husband, and we've been divorced for 20
years. This restaurant had veal saltimbocca properly prepared and it
was divine, prepared just as you and Michael describe. I haven't had
the dish even remotely as wonderful since. Then again, I've not (YET!)
been to Italy.

TammyM

"TammyM" > schrieb im Newsbeitrag
...
> Christine Dabney wrote:
> <snip>
>> Thanks Michael,
>>
>> I get so frustrated in most restaurants here in the US that have
>> supposedly have Saltimboca. I first had it back in the Washington DC
>> area, and it was very simple, with no cheese. Most everywhere here
>> in the US that has it on their menus, has that version with the
>> cheese, and some weird sauce.
>>
>> I like the simplest version the best..with just veal, sage,
>> prosciutto, and whatever is used to deglaze the pan. And it is
>> flat....
>
> Many MANY MANY MANY years ago, there was a restaurant here in Sac called
> "The Bull Market" (I know, I know....) So long ago, I went there with my
> ex-husband when he was my husband, and we've been divorced for 20 years.
> This restaurant had veal saltimbocca properly prepared and it was divine,
> prepared just as you and Michael describe. I haven't had the dish even
> remotely as wonderful since. Then again, I've not (YET!) been to Italy.
>
> TammyM

Oh, it's easy enough to prepare; I shudder at the thought of completely
destroying the taste of veal by grilling it after frying it and clobber it
with cheese.
Here's the recipe for you two.

Saltimbocca alla romana (serves 4)

8 thin veal escalopes (500 grams)
8 slices of prosciutto di Parma (cut as thin as possible)
8 sage leaves
3 - 4 tblsp. butter
1/8 l dry white wine
salt, pepper

Flatten the escalopes with the flat side of the meat hammer.
Place one sage leaf and one slice of prosciutto on each escalope.
Fix with a wooden toothpick.
Put 2 tblsp. butter in a pan and fry the escalopes for 2 - 3 minutes
per side. Salt and pepper them lightly, then put them in a covered dish
and keep them warm.
Deglace the pan with the white wine. Bring to a boil, stir in the rest of
the butter with a whisk. Season with salt and pepper. Put the escalopes
back into the pan to heat them. Serve.

Cheers,

Michael Kuettner

sf wrote:

>>> That's not Saltimbocca alla Romana.
>>> (a) forget the cheese
>>> (b) use very thin slices of prosciutto (di Parma)
>>> (c) forget the flour.
>>> (d) remove the veal and keep it warm _before_ you deglace with wine
>>> (e) no, don't evaporate the wine
>>> (f) veal under the grill _after_ it has been browned ?

>> And (g): do not roll nor ply the escalopes, they should be flat like
>> this:
>> http://www.ircfiles.com/misya2/2008/...allaromana.JPG

> Wow, that's really easy! Thanks! Do you have any idea why we have
> those fussy little rolls in the US? I like the rolls, but I've only
> made them once.

I don't know why, but it's the same also in Italy: 8 persons out of 10
believe that saltimbocca alla romana in an involtino (aka "roll"). It must
have originated somewhere sometimes but I don't know.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Christine Dabney wrote:

> Thanks Michael,
>
> I get so frustrated in most restaurants here in the US that have
> supposedly have Saltimboca. I first had it back in the Washington DC
> area, and it was very simple, with no cheese. Most everywhere here
> in the US that has it on their menus, has that version with the
> cheese, and some weird sauce.

As I told sf about the rolling or not rolling, hereis the same also in
Italy: in many households you'll find saltimbocca with cheese (and usually
rolled) and they keep calling them "alla romana". --
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Thu, 24 Sep 2009 10:48:48 GMT, "ViLco" > wrote:

>As I told sf about the rolling or not rolling, hereis the same also in
>Italy: in many households you'll find saltimbocca with cheese (and usually
>rolled) and they keep calling them "alla romana". --

Actually, this is the first time I remember seeing "alla romana" after
saltimbocca. Not saying it doesn't happen, I just don't notice.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"ViLco" > wrote:

> sf wrote:
>
> >>> That's not Saltimbocca alla Romana.
> >>> (a) forget the cheese
> >>> (b) use very thin slices of prosciutto (di Parma)
> >>> (c) forget the flour.
> >>> (d) remove the veal and keep it warm _before_ you deglace with wine
> >>> (e) no, don't evaporate the wine
> >>> (f) veal under the grill _after_ it has been browned ?
>
> >> And (g): do not roll nor ply the escalopes, they should be flat like
> >> this:
> >> http://www.ircfiles.com/misya2/2008/...allaromana.JPG
>
> > Wow, that's really easy! Thanks! Do you have any idea why we have
> > those fussy little rolls in the US? I like the rolls, but I've only
> > made them once.
>
> I don't know why, but it's the same also in Italy: 8 persons out of 10
> believe that saltimbocca alla romana in an involtino (aka "roll"). It must
> have originated somewhere sometimes but I don't know.

Just a guess, but things that are very thin are easily overcooked. A
good cook can handle this. An average cook, especially one who is
trying to make two other dishes at the same time, can easily ruin some
very expensive ingredients. I'm guessing that rolling it up, and then
adding cheese in addition, will both help the dish be less likely to be
easily ruined.

--
Dan Abel
Petaluma, California USA