Saltimbocca alla romana

A recipe for traditional, Roman-style veal cutlets that we pair with a very Tuscan VignaAlta Terre di Pisa Sangiovese 2017 Badia di Morrona

Ingredients for 4 people:

12 filet veal cutlets for a total of around 400g, 100g sweet ham, ½ glass dry white wine, 1 tablespoon extra-virgin olive oil, 1 knob of butter, an ample amount of broadleaf sage, a little flour, salt and pepper.

Directions:

The veal cutlets need to be very small and thin for this recipe, more or less the size of the palm of your hand. Remove any nerves or film from the meat, then pound the cutlets and spread them out on a flat surface.

Season the veal with pepper and a little salt (the ham is already salted) and place a (washed and dried) sage leaf at the center of each cutlet. Cover the sage with a half slice of ham (with its fat) and keep the three layers together with a toothpick inserted sideways as you would do with cloth.

Lightly flour the saltimbocca only on the bottom of the cutlet. Heat some EVOO and butter in a broad pan and briefly fry some sage leaves before adding the cutlets, floured side down, making sure not to overlap them.

Cook the meat for two or three minutes at a high heat without turning them over (the heat would dry out the ham) and when the cutlets begin to brown douse them with the wine.

The saltimbocca will be ready once the wine evaporates. Place the cutlets on a pre-heated platter and, if necessary, remove any dried juice using a little hot water.

Place some of the cooking juice over the saltimbocca and serve hot.

If it is not possible to cook all the cutlets together without overlapping them, you can cook a few at a time and then add them all together, overlapping them slightly, before adding the wine.

Serve the saltimbocca with mashed potatoes or buttered green beans.

Wine to pair: 

(edited by Stefania Vinciguerra)

VignaAlta Terre di Pisa Sangiovese 2017 Badia di Morrona

The finest expression of Sangiovese at the estate, fruit of a rigorous selection of the grapes of the best vineyard on the property, which has given it its name. Ruby red color, on the nose sweet spices and red fruit, such as cherries and wild cherries. Structured and balanced, the palate is full-bodied with dense tannins, well amalgamated and sustained.

Production area: Terricciola, in the Pisa hills.

Grape variety: 100% Sangiovese.

Wine making: only the best grapes are vinified for this wine. It ages partly in 2500 liters (650 gallons) French oak casks and a small part in 250 liters (60 gallons) barrels already used once. 

Alcoholic content: 14% vol.

Serving temperature: 16-18°C

Suggested food pairing: red meat, game and wild meat

THIS RECIPE IS OFFERED BY BADIA DI MORRONA 

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