FoodReference.com (Since 1999)
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
RECIPE SECTION - Over 10,000 Recipes
CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
(Saltimbocca Alla Romana)
The Silver Spoon, Phaidon Press
This is the only main course in Italian cuisine whose recipe has been officially approved and laid down. This is the recipe that the panel of cooks agreed upon in Venice in 1962. Saltimbocca, incidentally, means jump into the mouth.
Serves 4
Ingredients
• 3½ ounces prosciutto slices, halved
• 1 pound 2 ounces veal scallops
• 8-10 fresh sage leaves
• 1/4 cup butter
• scant 1/2 cup dry white wine
• salt
Directions
Place a half-slice of prosciutto on each scallop, put a sage leaf on top and fasten with a toothpick.
Melt the butter in a skillet and cook the veal over high heat on both sides until golden brown.
Season with salt, pour in the wine and cook until it has evaporated, then remove the toothpicks and serve.
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.