{"id":8418,"date":"2022-06-11T16:55:21","date_gmt":"2022-06-11T14:55:21","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=8418"},"modified":"2022-06-11T17:37:16","modified_gmt":"2022-06-11T15:37:16","slug":"the-magnificent-saltimbocca-alla-romana","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/the-magnificent-saltimbocca-alla-romana\/","title":{"rendered":"I magnifici Saltimbocca alla romana"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Un classico italiano e uno dei migliori piatti di vitello, pieno di umami offerto dal prosciutto<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 6 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>Sale<\/li><li>500 g di girello di vitello tagliato in 16 fette molto sottili <\/li><li>8 thin slices prosciutto &#8220;dolce&#8221; or other not too salty prosciutto crudo<\/li><li>Pepe nero<\/li><li>16 foglie di salvia<\/li><li>60 gr di burro<\/li><li>40 ml di olio d'oliva EV<\/li><li>150 ml di vino bianco<\/li><li>Farina per spolverare<\/li><li>Fiori di salvia (facoltativi)<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Saltimbocca alla romana \u00e8 una grande concezione, che unisce il prosciutto con il vitello e la salvia.<\/p>\n\n\n\n<p>Il piatto sembra facile, ma necessita di una relativa familiarit\u00e0, per ottenere un risultato tenero e succoso e un sugo ben legato, creato dalla farina, dal vino bianco e dai grassi.<\/p>\n\n\n\n<p>Per fare i saltimbocca occorrono fettine sottili, magre e senza eventuali grassi o membrane del girello di vitello, quindi diciamo al nostro macellaio di prepararci la carne. Devo dire che dobbiamo preparare i saltimbocca per 4 persone in due lotti, poich\u00e9 non c'\u00e8 una padella abbastanza grande per tutte le fette di carne.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-1024x683.jpg\" alt=\"\" class=\"wp-image-8428\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-9.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Il punto cruciale della preparazione \u00e8 la salinit\u00e0 del prosciutto, in quanto per ottenere un risultato tenero perfetto bisogna mettere le fette di carne in salamoia e un prosciutto troppo salato provocherebbe una salinit\u00e0 eccessiva. Quindi, vi propongo usare un prosciutto crudo dolce.<\/p>\n\n\n\n<p>Al mercato biologico ho trovato fiori di salvia, che hanno un aroma di salvia molto concentrato, quindi ho deciso di valorizzarli e anche di decorare con loro il piatto.<\/p>\n\n\n\n<p>Cominciamo.<\/p>\n\n\n\n<p>Per prima cosa mettiamo le fettine di carne in salamoia, fatta da 1000 ml di acqua fredda e 50 grammi di sale, ben diluito. Lasciamo la carne in salamoia per circa un'ora. In frigo ovviamente.<\/p>\n\n\n\n<p>Asciughiamo la carne e la spolveriamo con pepe nero. Tagliamo a met\u00e0 le fette di prosciutto e le adagiamo su ogni fetta di carne insieme a un foglio di salvia.<\/p>\n\n\n\n<p>Prendiamo uno stuzzicadenti per ogni fetta di carne e lo passiamo ad ogni estremit\u00e0, in modo da legare bene tutti gli ingredienti. In questo modo i saltimbocca non si apriranno durante il processo di frittura.<\/p>\n\n\n\n<p>Infariniamo leggermente, solo il lato \u201clibero\u201d della carne e non quello del prosciutto, eliminando la farina superflua<\/p>\n\n\n\n<p>Scaldiamo bene 20 ml di olio d'oliva e 20 g di burro in una padella e mettiamo met\u00e0 della quantit\u00e0 di saltimbocca. Friggiamo SOLO dal lato della carne, perch\u00e9 il prosciutto, quando fritto, provoca un odore non molto piacevole. Durante la frittura, muoviamo la padella, in modo che le fette di carne non si attacchino.<\/p>\n\n\n\n<p>Quando la base della carne inizia a prendere colore (circa 2 minuti), versiamo met\u00e0 del vino nella padella e copriamo con il coperchio per 1-2 minuti ancora. <\/p>\n\n\n\n<p>Togliamo i saltimbocca e ripetiamo tutto il procedimento con l'altra met\u00e0.<\/p>\n\n\n\n<p>Aggiungiamo nella padella il burro rimasto e con un cucchiaio di legno sciogliamo le proteine del fondo della padella.<\/p>\n\n\n\n<p>Quando la salsa \u00e8 pronta, la versiamo sui saltimbocca e serviamo decorando con i fiori di salvia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-1024x683.jpg\" alt=\"\" class=\"wp-image-8429\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/Saltimbocca-alla-romana-19.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>An Italian classic and one of the best veal\/beef dishes, just because of the incredible prosciutto umami ingredients for 4 servings (cost about 6 \u20ac&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/the-magnificent-saltimbocca-alla-romana\/\">Continue reading<span class=\"screen-reader-text\">I magnifici Saltimbocca alla romana<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":8427,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[485],"tags":[1191,525,505,914,656,578,653,1509,1214],"class_list":["post-8418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-black-pepper","tag-flour","tag-meat","tag-olive-oil","tag-prosciutto","tag-sage","tag-salt","tag-veal","tag-white-wine","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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