Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To prepare a Roman saltimbocca from beef, we will need: veal or beef pulp; smoked bacon or prosciutto (or Parma ham); fresh sage; butter; dry white wine; ground black pepper and salt.
Step 2:
Wash and dry the beef.
Step 3:
Cut the roast beef along the wide part into 4-5 identical slices no more than 1 cm thick.
Step 4:
Beat off each slice from both sides with a hammer as thin as possible.
Step 5:
Lightly season each slice of beef with salt and pepper.
Step 6:
Put a slice of bacon on each piece of beef.
Step 7:
Pick the 4 largest leaves from the sage. Wash and dry the leaves. Put a leaf of sage on each piece of beef.
Step 8:
Pierce the blanks with long toothpicks so that the meat, bacon and sage are securely fastened to each other and do not fall apart when turned over.
Step 9:
Heat a small piece of butter in a frying pan.
Step 10:
Fry beef with bacon and sage on both sides for 2 minutes on each side.
Step 11:
Then transfer the meat to a plate.
Step 12:
Melt the remaining butter in a frying pan, pour in the wine. Simmer the sauce, stirring, for about 2-3 minutes over medium heat. Return the meat to the pan. Warm in the sauce for 3-4 minutes on each side.
Step 13:
Serve saltimbocca Roman style with wine sauce. In my opinion, the sauce here is the most delicious part of the dish. I watered rice with them and ate just like that without meat. Enjoy your meal!
Roman Saltimbocca, as the name suggests, is a classic of Roman cooking. However, there are doubts as to whether this delicious dish really comes from the Italian capital. This is because oil is used in its preparation, and it used to be quite atypical for Rome – pork fat was usually used for frying there. Therefore, some suggest that saltimbocca originates from the Brescia area in Lombardy.
This dish is popular not only at home, in Italy, but also in Spain, Greece and Switzerland, and, of course, among fans of Italian cuisine all over the world. And it encourages chefs to diversify it with their own ideas. For example, almost any meat that you like can be supplemented with a fragrant duet of ham and sage: lamb, pork, poultry (chicken or turkey breast), wild animal meat and fish.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Sage - 315 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
