What is the veal saltimbocca?
veal Saltimbocca is an Italian food that includes cooking flat pieces of veal with slices of prosciutto, sages and sometimes cheese. The remaining pieces of meat in the pan are converted into a sauce with white wine and chilled butter. The Roman version of the SaltimBocca veal has pieces of veal with several other spices and then boiled to create a small, compact rollers of the meat. Food can be served with pasta such as spaghetti, polenta or baked potatoes. It must be very thin to cook all the way without burning. Between two leaves of wax paper or into a plastic bag are commonly called scaloppini when they prepare in this way, veal chops. With a heavy tool that has a wide surface area, the meat is repeatedly a hammer from the center to the edges to level the piece, so that it is as uniform in the thickness as the possibility.
To prepare veal meat for cooking is on one side of the cutlet placed toUS very darkly cut prosciutto. Fresh sages are then arranged by the center at the top of Prosciutta. To ensure sage and prosciuttu, toothpicks or long skewers can be used so that the chop can move and cook without falling into the pan. If fresh sage is not available, then finely crushed dried sage is used by rubbing it to the surface of the veal. The whole piece is then slightly mined with regular flour and on each side it forms a thin coating.
Every piece of veal is located in a hot pan with olive oil at the bottom with first prosciutto side. After a few minutes of cooking, the chops turn around. Some veal SaltimBocca Recipes require cheese such as fontina, mozzarella or provolone to place on the top of each piece and let them melt when the meat completes cooking.
When the veal saltimbocca is finished, it is removed from the pan. Using white wine, the lower part of the pelvis is tasting, so all the small remaining pieces of veal are scratched. White wine decreases,After which the butter slowly adds until the sauce is angry and shiny.
Veal Saltimbocca can be served on a plate with a pan sauce drizzled above it. Popular accompaniment include fresh pasta with butter sage sauce, polenta decorated with parsley or tomato salad with fresh herbs. The Roman variations are performed and administered in almost the same way, except that any cheese is rolled inside the veal and thyme is often added to the meat.