Saltimbocca alla Romana（罗马小牛肉配火腿和鼠尾草）

关于这个食谱

Saltimbocca, meaning 'jumps in the mouth', is a quintessentially Roman preparation: thin veal escalopes (or nowadays also chicken or pork) pinned with a sage leaf and a slice of prosciutto crudo, then quickly pan-fried. The prosciutto crisps on the outside while keeping the veal moist beneath;鼠尾草叶给整道菜带来煎炸和香味。 A splash of white wine is added to deglaze the pan, creating a quick, glossy sauce finished with cold butter. The dish is ready in under 15 minutes and is as impressive as it is simple. Rome's trattorie serve it with nothing more than a wedge of lemon and perhaps some seasonal greens.

食材

服务 4

• 8 thin slices小牛肉片（或鸡胸肉，蝴蝶状）
• 8生火腿，薄片
• 8fresh sage leaves, large
• 60 g无盐黄油
• 100 ml干白葡萄酒
• to taste盐和白胡椒
• 8鸡尾酒棒或牙签

步骤

1. 1

   Prepare the escalopes

   Place veal between two sheets of cling film and pound gently to an even 5 mm thickness. Season lightly with salt and white pepper (prosciutto is salty — use salt sparingly).

2. 2

   组装

   Lay a sage leaf on the top side of each escalope, then lay a slice of prosciutto over the sage. Secure with a cocktail stick through all three layers.

3. 3

   将火腿面朝下煮

   Heat 30 g butter in a large frying pan over medium-high heat until foaming.将排骨火腿面朝下放入锅中。 Cook for 2 minutes until the prosciutto is crispy.

4. 4

   翻转并完成

   Flip each escalope and cook for 1 minute on the veal side. Remove to a warm plate.

5. 5

   Deglaze and make sauce

   倒掉锅中多余的脂肪。 Add white wine and let it bubble, scraping up any browned bits. Reduce by half, then swirl in remaining cold butter to create a glossy sauce.

6. 6

   发球

   取出鸡尾酒棒。 Spoon sauce over the saltimbocca and serve immediately.

变化

• •

  Chicken saltimbocca: use thin chicken breast instead of veal — slightly longer cooking time needed.

• •

  Some versions add a thin slice of fontina cheese under the prosciutto, melting into the veal.

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

• •

  更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

存储

最好立即食用。 Not suitable for storing or reheating.

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