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The recipe comics saltimbocca alla romana

The recipe comics saltimbocca alla romana Today, in the kitchen of GialloZafferano, Sonia, with the help of two bumbling Desi and Clare, delights in Preparing to a classic Roman cuisine: saltimbocca, delicious slices of veal flavored with prosciutto and sage! Have fun and enjoy your meal with hen (www.uando.net) Ingredients: 50 g butter 8 slices of beef calf from 70-80 gr one o'clock Pepper to taste ham, 8 slices 8 leaves sage Salt to taste White wine, 200 ml PreparazionePrepariamo first thing in the flesh eliminating nerves and fat from the slices (1), we can give a rounded shape to cut slices with a knife protruding edges. Suppose then the slices of meat on a sheet of parchment paper, bend the paper in half to cover the entire slice and beat with a meat tenderizer (2). At this point we take the slices of ham and slices of meat on adagiamo (3). Wash and we dry the sage put a sage leaf on each slice of veal (4) and stop all with a toothpick (5). If you do not have a pan large enough to cook them all at once saltimbocca can precede in two stages: the melt half the butter and when it will start to sizzle add the saltimbocca (7) and let them cook for a couple of minutes per side (8 ). When they are browned, add the white wine (always half dose) and we do fade (9). Once cooked, let's go, we remove them from the pan and pepiamo with the gravy. We serve hot saltimbocca spraying with the cooking!

Today, in the kitchen of GialloZafferano, Sonia, with the help of two bumbling Desi and Clare, delights in Preparing to a classic Roman cuisine: saltimbocca, delicious slices of veal flavored with prosciutto and sage! Have fun and enjoy your meal with hen (www.uando.net) Ingredients: 50 g butter 8 slices of beef calf from 70-80 gr one o'clock Pepper to taste ham, 8 slices 8 leaves sage Salt to taste White wine, 200 ml PreparazionePrepariamo first thing in the flesh eliminating nerves and fat from the slices (1), we can give a rounded shape to cut slices with a knife protruding edges. Suppose then the slices of meat on a sheet of parchment paper, bend the paper in half to cover the entire slice and beat with a meat tenderizer (2). At this point we take the slices of ham and slices of meat on adagiamo (3). Wash and we dry the sage put a sage leaf on each slice of veal (4) and stop all with a toothpick (5). If you do not have a pan large enough to cook them all at once saltimbocca can precede in two stages: the melt half the butter and when it will start to sizzle add the saltimbocca (7) and let them cook for a couple of minutes per side (8 ). When they are browned, add the white wine (always half dose) and we do fade (9). Once cooked, let's go, we remove them from the pan and pepiamo with the gravy. We serve hot saltimbocca spraying with the cooking!