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Tuesday, November 4, 2014

Saltimbocca alla romana (Italian)

The saltimbocca (which means, literally, jump-in-the-mouth) is a traditional Italian dish which has spread to the neighboring regions as well, and although it's called "alla Romana" (Roman-style), it most probably originated in Brescia. 
It consists of thin beef steaks (minute steaks), wrapped in prosciutto and fresh sage and cooked in wine and butter. It's simply and utterly delicious and not as heavy as it might sound (or as other beef dishes tend to be).
Recipe source: Maya

Last year: Fondi di carciofi (Bacon-wrapped artichokes) (Italian).
Two years ago: Coconut, carrot and brown sugar cake slices.
Three years ago: Chickpea, avocado and pesto salad.

Ingredients (serves 2):
  • 6 very thin slices of beef (minute steaks)
  • 6 slices of prosciutto di Parma (or 12 mini prosciutto slices)
  • freshly ground pepper
  • 6 large sage leaves
  • a glug of olive oil
  • a thick slice of butter
  • 150 ml white wine

Prepare the meat by washing it and patting it dry. Season each piece with pepper (there's no need for salt as the ham is salty enough). Wrap each steak slice in prosciutto and a sage leaf, fix the whole thing using a toothpick or a mini wooden skewer.

Heat the olive oil in a frying pan. Also add the butter. Fry each beef slice for 2-3 minutes on each side.

Remove the beef from the pan, then add the next slices. When all the beef is cooked, add the wine to the butter, oil and juices in the pan.

Let it cook until it reduces by half (4-5 minutes). Return the beef slices to the pan (one on top of the other, positioning doesn't matter anymore, just make sure they all get soaked in the sauce) and let them on the heat one more minute.
Remove the whole thing from the heat and transfer to serving plates.

It's done, dig in! :)

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