This recipe is an Argentinian model of the standard Roman saltimbocca.
Elements
Thinly minimize steaks, 4
Recent sage leaves, 8
Uncooked ham slices 4
Pink wine, ½ cup
Broth, ¼ cup
Salt and pepper to style
Flour, quantity wanted
Olive oil, 2 tablespoons
Butter 2 tablespoons
Chopsticks, 4
Elaboration
– Pound the meat to flatten and tenderize it.
– Take away the fats.
– Season the meat.
– Place 2 sage leaves on every fillet.
– Cowl with the slice of uncooked ham.
– Maintain the uncooked ham and sage leaves with a toothpick.
– Dredge in flour on each side.
– Sauté the saltimbocca on each side with the oil and butter in a frying pan.
– Add the wine and let the alcohol eat for a few minutes.
– Add the new broth.
– Transfer the pan till you obtain a velvety sauce.
– Take away and serve the saltimbocca, it may be accompanied with boiled potatoes.
