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Saltimbocca Alla Romana E Pasta Fresca

5 from 2 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 109 kcal

Ingredients
 

Pasta fresca ai spinaci

  • 100 g Flour
  • 300 g Durum wheat semolina
  • 250 g Frozen spinach leaves
  • 4 Eggs

Saltimbocca Alla Romana

  • 5 Calf topside
  • 5 Parma ham
  • 15 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 Shallots
  • 1 tbsp Butter
  • 200 ml Vegetable broth
  • 100 ml Cream
  • 50 ml White wine

Instructions
 

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.

Nutrition

Serving: 100gCalories: 109kcalCarbohydrates: 6.8gProtein: 1.5gFat: 5.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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