Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 dozen sage leaf; 2 veal cutlets; 20 pole beans; 300 grams pasta; 100 ml dry white wine; 1 1/2 tbsp butter; 1 dash salt & pepper; 1 dash sugar; 4 slice Parma ham

Gastro Guerilla @cook_2817221

An Italien Classic. Never tried it? - Try it... now! :surrender

Gastro Guerilla @cook_2817221

An Italien Classic. Never tried it? - Try it... now! :surrender

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Ingredients

1 hour

2 servings

1 dozensage leaf
2veal cutlets
20pole beans
300 gramspasta
100 mldry white wine
1 1/2 tbspbutter
1 dashsalt & pepper
1 dashsugar
4 sliceParma ham

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Steps

1 hour

1

Prepare the curlets first with salt and pepper. Pin the ham and two sage leafs on the top side of the curlets with a toothpick
2

Cook thr beans al dente in salted water and rinse under cold water afterwards.
3

Wrap a slice of ham around a one half of the beans to form a bundle.
4

Roast the curlets and the bean bundles in a pan with butter. A thin curlet should take about 1-2min on both sides.
5

Keep the beans and curlets warm in the oven at 80° C.
6

Take the used pan and add the wine. Boil it away a bit and at more butter while stirring. You should get a creamy Jus which is seasoned with salt, pepper and sugar (against acidity of the wine).