Veal al Saltimbocca di Involtini

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

While we were in Roma of all places, we met a couple from San Francisco, whom are still good friends despite the distance, and Shelli who was from Missouri originally, had given me this recipe to try. She wrote down the ingredients, and one day while we were in Puglia, I tried it. I call it Involtini al Vitello di Saltimbocca. Involtini simply means the scaloppine are rolled with prosciutto di parma and dredged & dusted in flour, and then sautéed.
This recipe can be prepared with chicken scaloppine too. 

                                      Colliseum Roma.
Veal Saltimbocca Rolls Sauteíng.

Veal Saltimbocca Rolls ready to sauté. 

Photo Courtesy: 123Rf.

Here is the recipe ... 

ITALIAN STYLE VEAL SALTIMBOCCA ... 

6 VEAL SCALOPPINE ( 9 ounces for 2 servings )
1 tsp. dried sage crumbled
6 paper thin slices of prosciutto di parma or similar ham 
1/2 cup flour all purpose
3/4 cup dry white wine ( can use veal or chicken stock as a sub ) 
6 tblsps. butter room temperature ( 3/4 stick ) sliced into pieces 
salt, freshly ground black pepper and lemon wedges

1) place 1 scaloppine between sheets of waxed paper and flatten to thickness 1/4 inch using rolling pin or mallet
2) repeat with remaining scaloppine
3) season the veal or chicken with sage, salt, ground pepper and place 1 slice of ham atop each scaloppine.
4) fold the scaloppine crosswise and secure ends with toothpicks
5) dredge the rolls in flour and shake off excess
6) melt 3 tblsps of butter in skillet over medium heat and add the rolls and sauté until golden about 2 to 3 mins. per side
7) transfer sautéed rolls to a large platter and tent with foil to keep warm
8) pour off fat from skillet and discard
9) add wine to skillet or stock, and bring to boil, scraping up browned bits, and boil liquid until it is reduced to 1/4 cup and then, whisk in the butter at 1 tblsp per time and season sauce with salt and freshly ground pepper and remove toothpicks from scaloppines and pour sauce over. Serve with lemon wedges.

SERVE WITH PROSECCO OR LAMBRUSCO AND CRUSTY OVEN HOT BREAD.

Enjoy.
Margi. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Veal al Saltimbocca di Involtini Posted: 12 October 2012 at 14:13
	While we were in Roma of all places, we met a couple from San Francisco, whom are still good friends despite the distance, and Shelli who was from Missouri originally, had given me this recipe to try. She wrote down the ingredients, and one day while we were in Puglia, I tried it. I call it Involtini al Vitello di Saltimbocca. Involtini simply means the scaloppine are rolled with prosciutto di parma and dredged & dusted in flour, and then sautéed. This recipe can be prepared with chicken scaloppine too. Colliseum Roma. Veal Saltimbocca Rolls Sauteíng. Veal Saltimbocca Rolls ready to sauté. Photo Courtesy: 123Rf. Here is the recipe ... ITALIAN STYLE VEAL SALTIMBOCCA ... 6 VEAL SCALOPPINE ( 9 ounces for 2 servings ) 1 tsp. dried sage crumbled 6 paper thin slices of prosciutto di parma or similar ham 1/2 cup flour all purpose 3/4 cup dry white wine ( can use veal or chicken stock as a sub ) 6 tblsps. butter room temperature ( 3/4 stick ) sliced into pieces salt, freshly ground black pepper and lemon wedges 1) place 1 scaloppine between sheets of waxed paper and flatten to thickness 1/4 inch using rolling pin or mallet 2) repeat with remaining scaloppine 3) season the veal or chicken with sage, salt, ground pepper and place 1 slice of ham atop each scaloppine. 4) fold the scaloppine crosswise and secure ends with toothpicks 5) dredge the rolls in flour and shake off excess 6) melt 3 tblsps of butter in skillet over medium heat and add the rolls and sauté until golden about 2 to 3 mins. per side 7) transfer sautéed rolls to a large platter and tent with foil to keep warm 8) pour off fat from skillet and discard 9) add wine to skillet or stock, and bring to boil, scraping up browned bits, and boil liquid until it is reduced to 1/4 cup and then, whisk in the butter at 1 tblsp per time and season sauce with salt and freshly ground pepper and remove toothpicks from scaloppines and pour sauce over. Serve with lemon wedges. SERVE WITH PROSECCO OR LAMBRUSCO AND CRUSTY OVEN HOT BREAD. Enjoy. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links

gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 12 October 2012 at 19:27
	Yet another simple, yet delicious meal. The recipe I use is the same as yours, nothing flashy...just good! cheers, Dan
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 13 October 2012 at 00:23
	Dan, Buon Giorno, Buenas Días e Good Morning, True, simple, fairly quick and very tasty. Thanks for your contribution and feedback. Have nice wkend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.