John Myers
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Saltimbocca Alla Romana E Pasta Fresca
The perfect saltimbocca alla romana e pasta fresca recipe with a picture and simple step-by-step instructions.
Pasta fresca ai spinaci
- 100 g Flour
- 300 g Durum wheat semolina
- 250 g Frozen spinach leaves
- 4 piece Eggs
Saltimbocca Alla Romana
- 5 piece Calf topside
- 5 piece Parma ham
- 15 piece Sage leaves
- 1 tbsp Butter
- 800 ml White wine
- 1 tbsp Flour
- 250 ml Veal stock
- 1 pinch Salt
- 1 pinch Pepper
White wine foam
- 2 piece Shallots
- 1 tbsp Butter
- 200 ml Vegetable broth
- 100 ml Cream
- 50 ml White wine
pasta
- For the pasta, first mix the flour and durum wheat semolina together and gradually add the eggs and work them into a mixture. Drain the spinach (the drier the better) and add to the mixture. Work the pasta with your hands until it is homogeneous and elastic.
- Then wrap in cling film and let rest in the refrigerator for about 1 hour. Process into tagliatelle with a pasta machine. Let the pasta cook in salted water for about 5-7 minutes.
Saltimbocca
- Cut the veal and Parma ham slices into thirds. Place the Parma ham on top of the veal pieces, place a leaf of sage on each and connect with a toothpick. Press the meat side in flour and fry ham side first in a little butter and oil. After turning, fry a little and deglaze with the white wine.
- Let the stock simmer a little and add the veal stock. Season to taste with salt, pepper, sage and a little butter.
White wine foam
- For the white wine foam, peel the shallots, dice them finely and sauté in butter until translucent. Then deglaze with the white wine and reduce to half.
- Add the vegetable stock and reduce again. Now add the cream and puree everything, season with cold butter, salt and pepper and lather up with the hand blender.
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