fredag den 29. januar 2010

Filled veal scallops

Saltimbocca alla Romana
Saltimbocca or ‘jumps into the mouth’ is one of the most simple and loved Italian meat dishes. It is also a dish wish numerous variation. Some claims authentic Saltimbocca alla Romana should be made with boiled ham and no cheese. Others prefer cheese and dried ham. Some fry the scallops in butter, while others choose olive oil. And then there are those who braise the meat in white wine to ensure extra sauce.

I prefer this recipe, though I am not quite sure who to credit for the invention. Probably it is coined from several different cookbooks, but it is really good and incredibly fast cooked. And it always reminds me of my Italian sage bush, which flowers with purple-bluish bells over dusted soft green leaves every early in the spring.

Serves 4
4 veal scallops
4 slices of prosciutto crudo
1 mozzarella in four pieces
Sage leaves, salt and pepper

Spice one side of the meat with salt, pepper and sage.

Wrap a piece of mozzarella in prosciutto. Place the cheese/ham filling on the veal and fasten with a toothpick (or three). Prepare the other scallops the same way.

Heat olive oil in a frying pan and fry both sides of the veal over moderately high heat until they are done and golden brown. Hopefully, the mozzarella will stay inside.

If you wish more sauce than a scarpette dipping, you can boil off the frying pan with dry white wine.

Serve with bread.

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