Casa Fin | Ricette - Saltimbocca
| Recipe
Title |
 |
Saltimbocca |
| Recipe Author | |
Alessandro
Fin, with help from Loreta Fin |
| The Story Behind The Recipe | |
Sandro’s
memories: “The recipe that I have come up with is a “winna” that mum used to cook all the time for us in our younger days and I have always loved it...it was Saltimbocca...pieces of veal with ham and cheese on top in a sugo that I think had a glass or two of white wine in it as well...plus herbs and spices but seeing as I am not the gourmet chef I would have no idea what was in it....don’t know if you remember this one but it was a winna for me.” Well, Sandro, that was pretty close! Sandro added: “I guess the other one I loved was the plain and simple asparagus and melted cheese....sounds bad to some and mundane but this is what, I believe, made us into big strong “mangs”.....(Veneto-Aussie for MEN”) and also the night we had the lambs tongue...not for the taste but more for the memory of Loreta and everyone else at the table mucking around and not wanting to eat it...that was a funny night.” Sandro is referring to Loreta putting the tongue in her mouth and nodding her head up and down, so the tongue flapped around wildly. Buon Appetito! |
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| The
Recipe's Country of Origin |
|
Italia – literally
means “jump in the mouth!” |
| Meal Type | |
Main |
| Preparation Time | |
5 minutes |
| Cooking Time | |
10 minutes |
| Oven Temperature | |
N/A |
| Number of Servings | |
2-3 |
| Ingredients |
|
1. 4-6 pieces of
bashed-out veal scaloppine (about 450g) 2. 12 leaves of sage, approx 3. 4-6 slices prosciutto 4. salt and pepper 5. flour for dusting 6. 2 tbsp olive oil 7. 1/3 of a cup of dry white wine - 8. juice of 1/2 a lemon 9. 25g cold butter, cut into small pieces 10. thin slices of mozzarella cheese (optional extra, but YUM) |
| Ingredients Source | |
N/A |
| Cooking Instructions | |
1. Lay the slices of
veal on a workbench and spread enough sage leaves, some ground pepper
and prosciutto to cover. Press into the veal and dust lightly in flour.
2. Heat a large pan then add the oil and veal, prosciutto side first. 3. Cook for a minute or two over medium heat until lightly coloured, then turn over and cook another minute or two. 4. The veal should be light golden brown. 5. Now turn the heat to high and squeeze in the lemon juice and add the white wine. 6. When bubbling, add the chopped butter and swirl the pan until you have a creamy, sauce-like consistency. 7. Put thin slices of Mozzarella on top and allow to melt. (optional) 8. Check for seasoning and that the veal is cooked all the way through. Serve immediately |
| Serving Suggestions | |
Serve with whatever
veg you like. Can also be done with chicken, if you like. Marsala can be used instead of wine, if you prefer. Buon appetito! |