EN Te artykuły publikujemy po angielsku.
Main Course - Meat
Saltimbocca alla Romana
Sage and prosciutto-topped veal escalopes, quickly pan-fried.
25 minutesczas całkowity
4 servingsporcji
Easytrudność
Składniki
- 8 thin veal escalopes
- 8 slices prosciutto
- 16 fresh sage leaves
- 100ml white wine
- 40g butter
- Flour, salt
Przygotowanie
Top each veal escalope with a slice of prosciutto and 2 sage leaves, securing with a toothpick.
Dust the escalopes with flour on the prosciutto side. Fry in butter for 2-3 minutes per side until cooked through.
Deglaze with the wine, let it reduce briefly, and serve drizzled with the sauce.
#veal#ham#quick#classic
Więcej przepisów
Wszystko →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
⏱ 5 hours (incl. proving)🍽 10 servings
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
⏱ 25 minutes🍽 4 servings
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
⏱ 30 minutes🍽 4 servings
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.
⏱ 5 hours (incl. proving)🍽 10 servings