12 Apr Saltimbocca alla Romana
Ingredients:
Preparation:
Peel the asparagus and cut away the ends. Cook the asparagus in salted water for 10-12 minutes (cooking time may vary depending on the thickness of the asparagus). Drain and keep warm.
Align the veal schnitzels on a cutting board and pound them flat. Place a slice of prosciutto and a sage leaf on four of the veal cuts, Cover each with a second cut and secure with a skewer. Season with pepper and dredge with a little flour. Heat the oil in a pan and cook the veal portions for two to three minutes on each side.
Remove the veal from the pan and keep warm.
To make the sauce, boil the cooking liquid with white wine and let it thicken. Stir in the cream and season with salt, pepper and a pinch of sugar. Arrange the saltimbocca and asparagus on warmed plates onto which sauce has already been spooned.
Ingredients
Directions
Peel the asparagus and cut away the ends. Cook the asparagus in salted water for 10-12 minutes (cooking time may vary depending on the thickness of the asparagus). Drain and keep warm.
Align the veal schnitzels on a cutting board and pound them flat. Place a slice of prosciutto and a sage leaf on four of the veal cuts, Cover each with a second cut and secure with a skewer. Season with pepper and dredge with a little flour. Heat the oil in a pan and cook the veal portions for two to three minutes on each side.
Remove the veal from the pan and keep warm.
To make the sauce, boil the cooking liquid with white wine and let it thicken. Stir in the cream and season with salt, pepper and a pinch of sugar. Arrange the saltimbocca and asparagus on warmed plates onto which sauce has already been spooned.