“So good to jump in your mouth”: I begin with this sentence to introduce you to the recipe of the day, the saltimbocca alla romana. These are bites of veal embellished with slices of ham and sage, cooked in a pan with a splash of white wine. The preparation is very fast and the result is always guaranteed for meat lovers. I propose the version without added fats, that is, without butter or oil: do not miss the video.
Video of the Recipe
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Identity Card of the Recipe
- 94 KCal Calories per serving
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Ingrediants
- 8 slices of 50 g l "one of veal nut
- About 60 g of raw ham
- A few sage leaves
- 150 ml of dry white wine
- 100 ml of water
- 1 teaspoon of cornstarch
- Q.b. of salt
- Q.b. of pepper
Materials Needed
- Chopping board
- Meat pounder
- Toothpick
- Pan with lid
Preparation
- Beat the veal steaks with the meat tenderizer to obtain a thin thickness. If necessary, remove any parts of fat and nerves.
Did you know that
Saltimbocca should be quite small: if the steaks are too large, it is advisable to cut them into two or three parts with the knife.- Lightly salt the steaks on one side and season with pepper: it is advisable not to overdo it with salt as the flavor will then be strengthened by the raw ham.
- Wash the sage and dry it.
- Arrange a slice of raw ham on top of each steak and place one or two sage leaves on it. Block the filling with a toothpick.
- Heat a pan and, only when it is very hot, place the steaks on the non-stuffed side. Wait a couple of minutes, turning them often in the pan. At this point, turn the steaks and deglaze with the dry white wine. Dissolve the corn starch in the water and add the liquid thus obtained in the pot to create a thicker sauce. Cook for another two minutes, allowing part of the liquid to evaporate.
Variants
The original recipe calls for cooking saltimbocca in butter; other recipes instead suggest the use of oil.
There are also some variations of saltimbocca in which the steaks are rolled up like a roll; still others recommend flour the meat before cooking it to form an even thicker sauce.
In the version proposed here, however, we recommend not using additional fats (the one present in raw ham is sufficient), not rolling the steak and adding the dissolved flour at a later time to thicken the sauce without using the butter.- Serve the saltimbocca immediately, accompanying with the cooking sauce and vegetables to taste.
Alice's comment - PersonalCooker
Saltimbocca ready: there must be a reason for their name, right? And then they are really light without the addition of fats such as butter or oil. If you love meat, you cannot miss the saltimbocca alla romana!Nutritional values and Health Comment on the recipe
Saltimbocca alla Romana Without Added Fats are a dish with a low caloric intake; the energy comes mainly from proteins, followed by lipids and finally by carbohydrates.
Fatty acids tend to be unsaturated, peptides have a high biological value and simple carbohydrates; cholesterol is present in an average quantity and fibers are absent.
These Saltimbocca alla Romana do not lend themselves to the vegan or vegetarian diet, while they do not show contraindications for hypercholesterolemia, hypertriglyceridemia, hyperglycemia, lactose or gluten intolerance; they are also very useful in the diet against overweight.
The average portion of Saltimbocca alla Romana Without Added Fats is about 250-350g per cooked (240-330kcal).
The nutritional values refer to 100 grams of food with sauce (food / sauce ratio approximately 2: 1)
