Posted Nov 4, 2011 in Food | 0 Comments

“Hop In”

The little things in life bring us the most pleasure, a perfectly chilled bottle of Spumante, ripe prosciutto sliced by hand that simply melts in your mouth or dinning al fresco with close ones. Whatever it may be, we all share that same feeling of warmth and comfort when we experience the little things in life that allow us to simply be, to take a moment and breathe and let all of life stresses escape, even if for moment, for that first bite.

Roman cuisine, is a panoply of recipes and dishes designed to let you “breathe.” Based on humble beginnings, “cucina povera” or “poor food”, the dishes found in the Region of Lazio and Rome allow for this feeling of warmth, when we sit down for a bowl of spaghetti Carbonara, you can’t help but smile.

Nonetheless, man cannot live on pasta alone, In our quest for simple, accessible dishes , I would like to introduce you to la Saltimbocca Alla Romana; which translated into English simply means “Hop in the Mouth”; this alludes to how tender and delicious this dish is, and that it simply “hops” in the mouth without any effort.

This dish should take no longer than 30 mins from start to finish, and can be served with some classic contorni or side dishes as patatine al rosmarino, rosemary potatoes; broccoli strascinati, sautéed broccoli or a simple Insalata misticanza, mixed greens salad.

For this recipe you will need the following:
• 1 pound (450-500 g) veal cutlets or scallops – 8 playing-card sized pieces
• Flour for dusting
• As many slices of prosciutto as you have slices of veal
• Fresh sage – 4 leaves for 8 slices of meat
• Olive oil or unsalted butter
• 4 ounces dry white wine for deglazing
• Wooden toothpicks

Assuming you want to serve 4 you will need a pound of veal cutlets or scallops (8, each about the size of a playing card), 8 slices of prosciutto, 4 leaves of sage, butter or oil for sautéing, wooden toothpicks, and salt and pepper to taste.

Flatten the cutlets with the flat of a broad-bladed knife or meat hammer; lay half a leaf of sage on each, and a slice of prosciutto. Affix the prosciutto to the veal with one or two toothpicks. Heat a couple of tablespoons of unsalted butter or olive oil in a skillet. Prior to sautéing the cutlets in the pan, lightly dust with flour. Place cutlets in the pan, sautéing each side until done, with a lightly browned color; cooking them more on the veal side than the prosciutto side. Season to taste, remove from pan, deglaze with white wine and serve them with the pan sauce.


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