It's been a long while since my last food post I used to do sometimes. I had so much travel content that I simply had no time for food posts lol. That is not the case anymore so I have room to do these as well. I like to cook and regularly do something different that I have not tried yet. Yesterday was one such day and I decided to make Saltimbocca, a Roman dish it should be.
In this post, I'm showing you what and how I did, with pictures.
Beef Cuts
Prosciutto di Parma ham
Fresh Basil
White Wine
Butter
Salt, Pepper
Olive Oil
Flour
For Roasted Salad: Onions, Zucchini, Bell Pepper, tomatoes and Balsamic Vinegar
Note: The original recipe required veil meat and sage leaf, not basil. Veil meat is hard to find. I tried from several stores but to no avail. I'm quite sure that fresh sage is not available anywhere here.
All the ingredients.
I started with a salad. I just cut the vegetables, stirred in olive oil, and added pepper and a bit of salt. First, I put the onions in the oven and then the other vegetables a couple of minutes later because onions will roast slower
Next, I prepped the Beef. I cut the big piece in half, hammered the pieces into 4 slim ones, and added salt.
I put the Prosciutto di Parma ham on top of the beef and then one basil leaf. After that, I used a toothpick to fix all 3 in place so it wouldn't fall apart on the pan.
Oh yeah, almost forgot. I dipped the underside of the beef into flour.
It was time to heat the pan with olive oil. It doesn't take long at all to fry this. Since the beef is so thin. It only takes 1-2 minutes of searing each side.
Having seared the Saltimbocca I took it off the pan and added white wine and some butter to make a sauce basically. After that, I waited and stirred the sauce until it was smooth. I forgot to take a photo of the sauce 馃槄.
In the meantime the vegetables were ready and I switched off the oven.
I removed the toothpicks from Saltimbocca and reheated these briefly in the sauce I just made on the pan. It was time to serve. All this took about 20 minutes to make and is quite a fast dish. Here I put 2 of the Saltimbocca on the plate, drizzled with some pepper, and added a bit more of the sauce. Put some roasted vegetables on the plate as well and add a bit of Balsamico sauce. The dish is ready. Here is the photo of the result.
This sounds a bit low ? Well, in my mind 6.5 is a good food. I almost never give 10 to anything. I Would have gone with 7.5 but the beef was too stringy. I think veil meat would have worked better but it is what it is.
Hope you enjoyed this post of making Saltimbocca with me. Would I do this dish again? Not with the beef I would not. If I got my hands on veil meat then yes, I would.
