Saltinbocca
Although I moved from Roma 10 years ago, there is no getting away from this delicious dish, Saltinbocca here more rustically presented rolled in a white wine sauce, served with slow cooked cannellini beans with garlic, crispy speck and olive oil.
Serves 4
Saltinbocca:
600 grams of veal, cut into 4 slices
1 cup flour
100 grams of prosciutto ham
40 grams butter
½ cup dry white wine
Salt and pepper
Bean:
600 g cannellini beans
1 clove garlic
20 grams speck (or bacon ) cut into one slice
Salt and pepper
E.V.O. Oil
How it works:
Pound the veal slices with a pestle, without exaggeration, or with the hand closed. Sprinkle both sides with flour. Place the prosciutto ham and two leaves of sage on to the veal . Roll up and secure everything with a toothpick.
Cook in saucepan over medium heat with butter and a little salt when the veal rolls are crispy on all sides, add white wine and cook with the lid on for 10 minutes.
In a baking pan with olive oil, cook few minutes garlic and bacon cut in squares, later add the beans and pinch of salt and pepper. Cook for 2 minutes and serve with Saltinbocca.
Hi Simona,
Love your site, recipes and Nick’s photos and have passed the word on to my Facebook friends.
The cannellini beans are precooked, from a jar, right? Otherwise one would have to good through the process of soaking and cooking raw beans?
Thank you for your compliments.
Regarding Cannellini beans,you can use either ,obviously dried beans they taste better.
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Thank you, I’m glad you’ve decided to leave this comment and I hope to have even more from you in the future. Grazie
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