DIRECTIONS

1. Place the veal slices on a cutting board and eliminate any sinew with a knife.
Cover each slice of veal with a slice of raw ham and a sage leaf, then use a toothpick to keep together.
2. Flour the meat on both sides in a uniform manner.
3. Melt the Sunflower Spread in a pan, then place the slices of meat in the pan, ham side down. Season with salt and pepper and brown them for about two minutes, then flip them and brown for another two minutes.
4. Simmer with white wine, letting it evaporate slightly for about two minutes, then transfer the saltimbocca to a serving dish.
5. Remove the toothpicks, pour the cooking sauce over the dish and serve immediately.

SALTIMBOCCA ALLA ROMANA
(veal, ham and sage)

Meal
Meal
Second course
Difficulty
Difficulty
Easy
Type of diet

Egg free
No milk products
Made with

High-oleic Sunflower Spread

INGREDIENTS for 3 PEOPLE

50 g OraSì Sunflower Spread
200 ml dry white wine
150 g flour type “0”
6 thin slices of veal
6 slices of "prosciutto crudo” (raw ham)
6 large sage leaves
6 toothpicks
salt and pepper to taste

DIRECTIONS

1. Place the veal slices on a cutting board and eliminate any sinew with a knife.
Cover each slice of veal with a slice of raw ham and a sage leaf, then use a toothpick to keep together.
2. Flour the meat on both sides in a uniform manner.
3. Melt the Sunflower Spread in a pan, then place the slices of meat in the pan, ham side down. Season with salt and pepper and brown them for about two minutes, then flip them and brown for another two minutes.
4. Simmer with white wine, letting it evaporate slightly for about two minutes, then transfer the saltimbocca to a serving dish.
5. Remove the toothpicks, pour the cooking sauce over the dish and serve immediately.

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