John Myers
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Saltimbocca Alla Romana
The perfect saltimbocca alla romana recipe with a picture and simple step-by-step instructions.
For the sauce
- 8 Pc. Sage leaves
- 4 Discs Pancetta
- Salt
- Pepper from the grinder
- Flour
- Clarified butter
- 500 g Tagliatelle
- 0,125 liter Semi-Dry white wine
- 0,125 liter Cream
- Flatten the meat a little, salt and pepper on one side and just pepper on the other side.
- Place the pancetta on the peppery side, wash the sage and place 2 leaves on each of the pancetta.
- To fold the schnitzel and fix it with a toothpick.
- Turn the meat on both sides in flour.
- Bring enough water to the boil in the pot and cook the pasta according to the instructions on the packet. Catch some pasta water.
- Heat the butter lard in a pan. Sear the meat on each side for approx. 4 minutes over medium heat. Remove the meat and place on a warm plate and keep warm.
sauce
- Boil the roast set with the white wine and reduce a little. Stir in the cream, season with salt and pepper and, if necessary, dilute with a little pasta water.
- Serve 1 schnitzel with a little pasta and sauce.
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