Saltimbocca alla Romana is the original version of this dish, from Rome, and also popular in Switzerland. The literal translation of this classic Italian dish is “jump in the mouth,” signifying the main flavors; veal, prosciutto and sage. I like to serve this dish with mushrooms, marsala wine and some cheese (fontina or mozzarella) over a bed of spinach.
Veal is the meat most often of young male calves of dairy breeds, in contrast to beef from older cattle. It’s a nice treat and can be enjoyed by the whole family.
Ingredients:
· 1lb of milk fed thin slices of veal
· 2 oz of prosciutto slices
· 2 oz if fontina or mozzarella cheese (if desired)
· 8 oz of mushrooms, sliced
· 1lb of baby spinach
· 1 shallot
· 3 oz of marsala wine
· 3 ounces of chicken stock
· 3 tbsp of unsalted butter
· 4 tbsp of flour
· Sage leaves
· Salt & pepper to taste
· 3 tbsp of olive oil
Directions:
· Cut the veal slices into medallions
· Dredge the veal in flour seasoned with salt and pepper
· Cook the veal for about 1 1/2 minutes on each side. Remove from pan
· In the pan, add olive oil and saute the shallots for 1 minute and add the mushrooms. Add the chicken stock.
· Return the veal to the pan. Add the marsala wine.
· In another saute pan, add olive oil and the baby spinach and fully cook. Drain any excess oil and set aside.
· Add butter to the veal sauce with a tsp of flour, which will thicken the sauce.
· Turn the heat to low and top each veal medallion with a slice of prosciutto, cheese (if you wish) and sage, cover the pan, allowing the prosciutto to heat and the cheese to melt.
· Place a portion of the spinach on the plate and place the veal saltimbocca on the bed of spinach and top with the mushrooms and marsala wine sauce.
Many people enjoy this dish with mashed potatoes or risotto or a side of a light pasta carbonara. Delizioso!
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