How not to be in awe of a main course like this? Among the classic dishes of Italian cuisine we must certainly include the beef medallions known as ‘saltimbocca alla romana’, which above all others exemplifies the cuisine of Rome, its place of origin. Beef medallions is a meat dish which is very easy and quick to prepare: the meat, in fact, is made very tasty as it is cooked in butter, but at the same time the dish has sophisticated air because the meat is decorated with a slice of ham and a sage leaf fixed with a toothpick. Some people prefer to prepare and serve the medallions as small stuffed rolls rather than flat. We propose thin layers instead: you just need to follow our recipe, with the help of the photo sequences, and you will be able to offer a dish of the highest quality to your family and friends!
Box for Pumi and lucky charm
Tasting and tasting of artisan pastes
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Box Frisellina recipe, extra virgin olive oil and purée
Ready made tomato sauce with tuna and capers
Handmade Chocolate and Almonds Sweet Taralli
Fig jam with chocolate and grappa
Seasoned and pitted “Leccine” red olives
Flatten the slices of meat on chopping board with a meat hammer, and rest half a slice of ham and a sage leaf on each. Fix the ham and meat together with a toothpick. Melt the butter in a pan and add then add the meat, seasoned with a little salt and pepper. Brown the meat over a high heat on both sides, a little less on the ham side, pour in the white wine and let it evaporate. Arrange the saltimbocca on a serving dish, add two tablespoons of water to the cooking juices and drizzle over the saltimbocca. Serve immediately.